Cep Cream Sauce

• 175g Dried cep mushrooms
• 50ml Port
• 50ml

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