| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Starters, Soups, Vegetables, French |
4 |
Servings |
INGREDIENTS
| 3 |
pt |
Chicken stock |
| 1/2 |
oz |
Dried Cepes |
|
|
Salt & pepper to taste |
| 1 |
tb |
Dry Madeira |
INSTRUCTIONS
OPTIONAL
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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