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Cepe Consomme

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Submitted by capnwalt

YIELD

1 batch

PREP

5 min

COOK

?

READY

?

Ingredients

3 1.4
PINTS L CHICKEN BROTH *
½ 14.5
OUNCE ML/G CEPES
dried *
1 1
X X SALT AND BLACK PEPPER
to taste *
0

Optional *
1 15
TABLESPOON ML MADEIRA WINE
dry

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.

Don’t cover, and allow to simmer until reduced to ⅔ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 70 28% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 258mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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