Yield: 4 servings
|3 pints||Chicken stock|
|½ ounce||Dried Cepes|
|\N \N||Salt & pepper to taste|
|1 tablespoon||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 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.
Submitted By IAN HOARE On 06-18-95