Sauce De Cepes

Sauce De Cepes Ingredients

1 1/2 oz Dried imported cepes	(such as Saumur or a Chenin
Kosher salt	1 sm Red-ripe tomato; peeled,
1 1/2 lb Fresh cepes; trimmed	And chopped
(if very large; cut in half)	(or 1/4 cup canned tomatoes;
1/4 c Duck or goose fat or olive	Freshly-ground black pepper;
2 1/2 oz Jambon de Bayonne;	1 tb Finely-chopped fresh parsley
Or Westphalian ham; chopped	Chicken demi-glace
2 lg Shallots; minced	Fresh lemon juice
1 1/2 ts Finely-chopped garlic	4 French bread rounds - (to
3/4 c Soft and fruity white wine	1/2 Garlic clove; (optional)

Instructions for Sauce De Cepes

Preheat the oven to 300 degrees. Soak the dried cepes in hot water with 1/2 teaspoon salt for 30 minutes. Drain, reserving soaking liquid. Rinse cepes under cool running water to eliminate any grit or sand. Strain soaking liquid through coffee filter paper or several layers of damp cheesecloth and set aside. Wipe caps of fresh mushrooms with damp cloth and a little coarse salt. Set aside. In a large skillet, heat the fat or oil over medium heat. Add the dried cepes and their soaking liquid and cook until all the liquid in the pan has evaporated. Add the ham, shallots, and garlic and cook, stirring, 1 minute. Add the fresh cepes and cook, stirring, over high heat until all the moisture has evaporated. Pour the wine over the mixture and boil down to a glaze. Add 1/2 cup hot water and the tomato. Cook, stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parsley. Scrape into an earthenware or enameled cast-iron casserole with a tight-fitting lid. Cover with waxed paper and the lid; cook slowly in the oven 2 to 2 1/2 hours. Uncover and cool completely. Refrigerate, covered. Reheat slowly. Add the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper. Serve with toasted rounds of French bread, if desired. This recipe yields 5 or 6 servings. Recipe Source: TASTE with David Rosengarten Adapted from a recipe by Paula Wolfert From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Suggested Wine: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

More like this...

Baked Chicken with Cepes And White Wine-Mustard Sauce

Sauce Marchand De Vin (Mushroom Wine Sauce)

Beef and Cepes Bouillon

Cepes a la Bordelaise Mushrooms, Bordeauxstyle

Feuillete Descargots Et Cepes Au Santenay

Ingredient Insight - look inside this recipe