Périgueux Sauce

Ingredients

• 3 tablespoons truffles, minced
• Ya cup Madeira
• 3 tablespoons unsalted butter
• Pinch of salt
• Scant pinch of white pepper

Method

1. 1

   Sauté truffles in 1 tablespoon of butter for 1 minute.

2. 2

   Season with salt, white pepper, and 1 tablespoon of Madeira.

3. 3

   Combine reserved juice with Veal Demi-Glace in a saucepan, simmer for 6-8 minutes.

4. 4

   Add truffles, whisk in remaining butter and Madeira.

5. 5

   Serve at room temperature over Foie Gras Mousse.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 11. The excerpt below is the record exactly as published.

ced Pinch of white pepper Ya pound chicken breast, Y, loaf French bread skinned, boned, and (preferably day-old) coarsely diced 4 tablespoons butter Ya cup cognac PERIGUEUX SAUCE 2 tablespoons Madeira (see next page) 1 cup whipping cream . Drain the fat from the can of fois gras into a small sauté pan. Over medium heat, sauté the shallot, foie gras, and chicken in this fat about 3 minutes, or until just brown. Add the cognac and Madeira and simmer over low heat about 2 minutes, or until the liquid is reduced by half. . Ina separate small pan, reduce the cream by one-fourth. Place the foie gras mixture and the reduced cream into an electric blender and blend until the mixture is silky smooth and fluffy. Season with the salt and pepper, and blend. . To make croutons, cut the bread into twelve /2-inch slices. Heat the butter in a sauté pan and sauté the slices on both sides until golden. . Spread the mousse on the croutons and arrange on a serving plate. Serve at room temperature garnished with the Périgueux Sauce. The mousse can be served in other ways: scooped into individual serving dishes or molded. To create a mold, turn the prepared mousse into a lightly- buttered form, chill several hours, and unmold by wrapping the form with a tea towel dipped in hot water and wrung nearly dry. However you choose to serve it, be sure the foie gras mousse is at room temperature to attain utmost flavor. 23 DETEeOLO td ACER PEST PERIGUEUX SAUCE 3 tablespoons truffles, Scant pinch of minced white pepper 3 tablespoons unsalted Ya cup Madeira butter 1 cup VEAL DEMI-GLACE Pinch of salt

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