Cepe Consomme

Title:
Cepe Consomme

Yield:
4 Servings

Categories:
Starters,
Soups,
Vegetables,
French




Ingredients:





     3 pt Chicken stock


   1/2 oz Dried Cepes


          Salt & pepper to taste





----------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini