Cepe Consomme Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 pint: Chicken stock,
1/2 ounce: Dried Cepes,
Salt & pepper to taste,
OPTIONAL
1 tbsp: Dry Madeira,
Directions:
Put stock - which should be home made and reasonably clear, and not
oversalted, in a saucepan and start heating gently while you wash the
dried cepes (porcini in Italian) in a sieve. Add the cepes to the
stock and when boiling, turn down to a very gentle simmer. Dont
cover, and allow to simmer until reduced to 2/3 volume. Strain and
allow to settle, as the cepes always give out a little sand, no
matter how carefully you wash them. When ready to serve, decant from
the sediment, reheat and season. Add the optional madeira and serve.
Source from luhu.jp
oversalted, in a saucepan and start heating gently while you wash the
dried cepes (porcini in Italian) in a sieve. Add the cepes to the
stock and when boiling, turn down to a very gentle simmer. Dont
cover, and allow to simmer until reduced to 2/3 volume. Strain and
allow to settle, as the cepes always give out a little sand, no
matter how carefully you wash them. When ready to serve, decant from
the sediment, reheat and season. Add the optional madeira and serve.
Source from luhu.jp