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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: 
0 Minutes

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