Cepe Consomme

Directions

1. 1
   Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
2. 2
   Add the cepes to the stock and when boiling, turn down to a very gentle simmer.
3. 3
   Don't cover, and allow to simmer until reduced to 23 volume.
4. 4
   Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
5. 5
   When ready to serve, decant from the sediment, reheat and season.
6. 6
   Add the optional madeira and serve.