Braised Ceps

When you want to write about the real thing, the best way is to ask a native, so I spoke to a good French friend of mine, Nello Renault, on the telephone. This recipe is the result of that conversation. I have also achieved good results with this recipe by using brown cap or chestnut mushrooms with the addition of some dried ceps, which I had soaked then chopped finely. I also added some of the soaking water to the stock for flavour.