- 250g ceps
- 50g butter
- salt
- 60ml cream
- 25ml veal jus
- 10ml red wine vinegar
cep puree
Daniel Watkins
18th January 2012
cep puree
chop the mushrooms fry in foaming butter brown deglace with red wine vinegar
add jus cook out and p...
Ingredients
Method
chop the mushrooms fry in foaming butter brown deglace with red wine vinegar
add jus cook out and purre adding the cream
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