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Рецепт Sauce De Cepes
by Global Cookbook

Sauce De Cepes
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Ингредиенты

  • 1 1/2 ounce Dry imported cepes
  •     Kosher salt
  • 1 1/2 lb Fresh cepes trimmed
  •     (if very large, cut in half)
  • 1/4 c. Duck or possibly goose fat or possibly extra virgin olive oil
  • 2 1/2 ounce Jambon de Bayonne, prosciutto,
  •     or possibly Westphalian ham minced
  • 2 lrg Shallots chopped
  • 1 1/2 tsp Finely-minced garlic
  • 3/4 c. Soft and fruity white wine
  •     (such as Saumur or possibly a Chenin Blanc)
  • 1 sm Red-ripe tomato peeled, seeded,
  •     and minced
  •     (or possibly 1/4 c. canned tomatoes, liquid removed)
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. Finely-minced fresh parsley
  •     Chicken demi-glace
  •     Fresh lemon juice
  • 4 x French bread rounds - (to 5) rubbed with
  • 1/2 x Garlic clove (optional)

Инструкции

  1. Preheat the oven to 300 degrees.
  2. Soak the dry cepes in warm water with 1/2 tsp. salt for 30 min. Drain, reserving soaking liquid. Rinse cepes under cold running water to eliminate any grit or possibly sand. Strain soaking liquid through coffee filter paper or possibly several layers of damp cheesecloth and set aside.
  3. Wipe caps of fresh mushrooms with damp cloth and a little coarse salt. Set aside.
  4. In a large skillet, heat the fat or possibly oil over medium heat. Add in the dry cepes and their soaking liquid and cook till all the liquid in the pan has evaporated. Add in the ham, shallots, and garlic and cook, stirring, 1 minute. Add in the fresh cepes and cook, stirring, over high heat till all the moisture has evaporated. Pour the wine over the mix and boil down to a glaze.
  5. Add in 1/2 c. warm water and the tomato. Cook, stirrinmg, over gentle heat for an instant, then add in 1/2 tsp. salt, 1/4 tsp. pepper, and the parsley.
  6. Scrape into an earthenware or possibly 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 hrs. Uncover and cold completely. Chill, covered.
  7. Reheat slowly. Add in the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper. Serve with toasted rounds of French bread, if you like.
  8. This recipe yields 5 or possibly 6 servings.
  9. Suggested Wine: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993