Soak the ceps in the Port and Madeira for 4 hours. Place them in a heavy-based saucepan and bring to the boil. Lower the heat and reduce the alcohol by three quarters. Add the veal jus and reduce by half. Pour in the cream and continue to cook until the sauce coats the back of a spoon. Season to taste with salt and freshly ground pepper. Remove from the heat and allow the sauce to stand for at least 1 hour to allow the dried ceps to release their flavour into the sauce. Pass the cep cream sauce through a fine chinois pressing down on the ceps to extract as much flavour and colour as possible.
© 2005 Liam Tomlin. All rights reserved.