Perigueux Sauce
From The bachelor and the chafing dish, 1895
A luxurious sauce for special occasions.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.
Perigueux Sauce. — Chop up fine two truffles. Place them in a pan with a glass of Madeira wine ; boil for about five minutes. Add a dash of Es- pagnole sauc
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