Title: CEPE CONSOMME
  Categories: Starters, Soups, Vegetables, French
       Yield: 4 Servings
  
       3 pt Chicken stock
     1/2 oz Dried Cepes
            Salt & pepper to taste
 
 MMMMM--------------------------OPTIONAL-------------------------------
       1 tb Dry Madeira
  
   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. Don't
   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.
  
 

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