Perigueux Sauce
From A second Dudley book of cookery and other recipes, 1914
Useful for entrees, hot pates, etc.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 79. The excerpt below is the record exactly as published.
PERIGUEUX SAUCE T3REPARE a Madeira sauce, and add to the half- glaze to be reduced half its volume of very strong veal stock and keep it a little denser than usual. Finish this sauce by adding one-sixth of a pint of truffle essence and three ounces of chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.