Sauce De Cepes Food

SAUCE DE CEPES

Steps:

• 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.
• Suggested Drink: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993

PORCINI MUSHROOMS BORDEAUX-STYLE: CEPES A LA BORDELAISE

Steps:

• In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
• Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.

FRICASEE DE POULET ET CEPES

Steps:

• Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh. Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper.
• Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook).
• After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored.
• Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked.
• Turn the chicken portions once again and reduce to medium heat.
• Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer.
• Add the juice from the tin of cepes, white wine, and cream to the simmering sauce. Bring it all to the boil stirring constantly.
• Turn the chicken once again and add the garlic. Allow it to give up its flavor for 2 minutes only, then discard.
• Whisk the sauce until smooth and creamy.
• Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan.
• Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley. Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top. Serve immediately.