Porcini mushroom essence with herb pancakes

Ingredients for 4 servings:

• 2 cl sherry
• 1 garlic clove(s)
• 1 sprig of parsley
• 1 sprig rosemary
• 1 bunch of chives
• 10 g porcini mushrooms, dried
• 1 bunch of soup vegetables
• 1 sprig(s) of thyme
• 200 ml milk
• 1 bay leaf
• 1 pinch of nutmeg
• 800 ml veal stock
• 2 eggs
• 120 g flour
• 50 ml pumpkin seed oil
• Pepper, from the mill
• Salt
• 100 ml white wine

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes

For the porcini mushroom essence, soak the dried porcini mushrooms in a little cold water for at least 1 hour. Combine the veal stock and white wine in a saucepan and add the fresh thyme, rosemary, garlic, and bay leaf. Wash the soup vegetables, cut them into 1 cm cubes, and add them to the stock. Remove the porcini mushrooms from the soaking water, squeeze dry, and add them as well. Heat everything together gently, but do not boil. Let it simmer over moderate heat for about 1/2 hour to allow the flavors to blend. Strain the essence through a fine sieve and season with dry sherry, adding more seasoning if desired. For the herb fritters, combine the milk, eggs, a pinch of salt, and the oil. Then fold in the sifted flour. Finally, pass the finished batter through a fine sieve to ensure no lumps remain. Stir in the very finely chopped chives and season with salt and nutmeg. Fry wafer-thin crêpes in a pan (preferably nonstick) with a little oil over high heat. Once they’ve cooled slightly, cut them into strips and serve them in the clear porcini mushroom soup.