Tuesday, November 1, 2011

Velouté de Cepes


1 or 2 big Cepe Mushroom
100gr Chataigne ( walnut )
40 gr butter
2 tbsp olive oil
20 gr of ground veal
1 stalks of cellery ( cut/ cop in small piece )
1 stalks of Poireau  ( leek ) ( Cut in small piece )
1 Onion
1 Garlic
1 boulion
650ml water 
20 cl créam fraíche

Direction :
Clean Up the Mushroom 'Cepe ' by peel the skin & cut the dirty edge /part. cut in small pieces.
Fried Onion, Cellery with olive oil about 4-5 minute, add  garlic, ground veal ( about 2 minute )
Add Cepe, Poireau & Butter.
Add the Bouillon  & Watter
Add  Salt & Pepper
Cook about 1hr in low fire.
Add the cream fraiche    cook another 10 minute
Blend all the ingredient in the pant till smooth.
Serve while still hot.

Bon Appetit

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