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Fumee De Cepes

chef.pierre's picture
Ingredients
  Dried crepes 9 Ounce, dried (250 gram)
  Ripe tomatoes 5 , deseeded
  Mirepoix 5 Ounce, diced (Carrots, Shallots, Onion, Celery And Leek- 50 Gram / 2 Ounce+ 50 Gram / 2 Ounce + 25 Gram / 1 Ounce Respectively)
  Garlic clove 1⁄2 , finely sliced
  Garlic 1⁄2 Clove (2.5 gm)
  Bay leaf 1⁄2
  Thyme sprig 1
  Veal stock 3 1⁄2 Pint (2 Liters)
  Ruby port 4 Fluid Ounce (120 Milliliter)
  Cognac 2 Fluid Ounce (120 Milliliter)
  Butter 1⁄4 Ounce
Directions

GETTING READY
1. Preheat the oven to 200° C / 400° F / Gas Mark 6.
2. In a large ovenproof dish, tip in the tomatoes, mirepoix, garlic, herbs and dried cepes.
3. Place the dish in the preheated oven at 200° C / 400° F / Gas Mark and brown the vegetables for 15 minutes

MAKING
4. Prepare a large saucepan, and tip these vegetables into dish
5. Add veal stock, port and a little of the Cognac.
6. Bring the pan to the boil and simmer slowly for 2 hours
7. Strain this through muslin twice
8. Skim off any fat

FINALIZING
9. Prepare the final sauce
10. In a large copper saucepan, heat the 200 ml / 7 fl oz of the mixture to reduce it by half
11. When the mixture coats the back of a spoon, turn off the heat
12. Add a more Cognac, and thicken with butter

SERVING
13. Serve hot or cold as required

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1027 Calories from Fat 199

% Daily Value*

Total Fat 22 g33.8%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 222.2 mg74.1%

Sodium 3819.7 mg159.2%

Total Carbohydrates 115 g38.3%

Dietary Fiber 11.2 g44.9%

Sugars 37.9 g

Protein 46 g92.5%

Vitamin A 425.4% Vitamin C 154.8%

Calcium 12.6% Iron 15.2%

*Based on a 2000 Calorie diet

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Fumee De Cepes Recipe