Creme De Girolles Recipe
Ingredients
| Dried girolles-225 g / 8 oz-wild mushrooms | ||
| Shallot-1 dessertspoon full- chopped | ||
| Chives | 1 Tablespoon | |
| Chicken stock | 1 900 Milliliter | |
| Double cream | 1 900 Milliliter | |
Directions
GETTING READY
1. In a small casserole, tip in the girolles, shallot, chives, and chicken stock
2. Bring the casserole to a boil
3. Simmer for one hour
MAKING
4. Cool the mixture
5. Pass the mixture through a sieve and collect the liquid in a glass bowl
6. Allow the collected liquid to settle. The sediment from the girolles will settle at the bottom of the glass bowl
7. Allow the liquid to settle for one hour
8. Carefully pour the top of the liquid into a saucepan and discard the sediment
9. Add the double cream and mix well
10. Cook the mixture till the sauce is thick and syrupy
SERVING
11. Serve hot or cold as required
1. In a small casserole, tip in the girolles, shallot, chives, and chicken stock
2. Bring the casserole to a boil
3. Simmer for one hour
MAKING
4. Cool the mixture
5. Pass the mixture through a sieve and collect the liquid in a glass bowl
6. Allow the collected liquid to settle. The sediment from the girolles will settle at the bottom of the glass bowl
7. Allow the liquid to settle for one hour
8. Carefully pour the top of the liquid into a saucepan and discard the sediment
9. Add the double cream and mix well
10. Cook the mixture till the sauce is thick and syrupy
SERVING
11. Serve hot or cold as required
Chef
