cep puree

Daniel Watkins

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

  • 250g ceps
  • 50g butter
  • salt
  • 60ml cream
  • 25ml veal jus
  • 10ml red wine vinegar

Method

chop the mushrooms fry in foaming butter brown deglace with red wine vinegar
add jus cook out and purre adding the cream