This consommé is too good to be true. The earthy flavor of Cèpe Consommé, particularly enhanced with Madeira, provides a rich, comfortable broth worthy of any gourmand’s palate. Serve with finely sliced chicken breast or chicken quenelles, sliced mushrooms or small cheese toasts as garnish.
- 3 pints chicken stock
- 1/2 ounces dried cepes
- salt and pepper to taste
- 1 Tablespoon dry Madeira
- Put stock - which should be homemade and reasonably clear, and not over-salted, 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. Don't cover, and allow to simmer until reduced to 2/3 volume.
- Strain the broth and allow to settle in another pot, 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.