Try this Cepe Consomme recipe, or contribute your own.
Suggest a better descriptionPut 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. Dont cover, and allow to simmer until reduced to 2/3 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.
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 262 | ||
Calories from Fat: 78 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 21.6mg | 7 % | |
Sodium 1068.5mg | 37 % | |
Potassium 760.5mg | 20 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 25.5g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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