Brown Truffle Sauce (Beurre noir aux Truffes)

Ingredients

• one tablespoon butter
• two tablespoons flour
• two cups chicken broth
• two tablespoons chopped truffles
• one to two yolks of eggs
• two tablespoons sherry
• pepper
• salt

Method

1. 1

   Put butter in a saucepan, add flour, then the hot chicken broth, truffles, sherry, pepper, and salt; color with kitchen bouquet.

2. 2

   Drop one yolk in at a time.

3. 3

   Beat it rapidly and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.

Brown Truffle Sauce ( Beurre noir aux Truffes ) One tablespoon butter, two tablespoons flour, two cups chicken broth, two tablespoons chopped truffles, one to two yolks of eggs, two tablespoons sherry, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.