MUSHROOM CUSTARD
5 Tblsp butter
2 shallots
Sauté in butter till
translucent. Season with bay leaves, thyme and rosemary.
Bring to boil:
2 cups heavy cream
½ cup brandy
½ cup
2 cups chicken stock.
Cook until reduced by one
half.
Combine:
1 dozen egg yokes
¼ tsp salt
¼ tsp pepper
Beat until it makes a ribbon
(a few minutes).
Add 1 lb cepe mushrooms,
sliced (may use Bolentus, porcini, etc.)
Beat in 2 Tblsp flour (will keep
from scrambling when cooked).
Add half of cooked cream
mixture to egg yolks to temper. Then add to remaining cream in sauce pan,
stirring continuously over low heat till thickened (180 degrees plus or minus.)