Périgueux Sauce

Ingredients

• four or five truffles
• half a pint of good brown sauce
• a piece of garlic the size of a pea
• a glassful of sherry or madeira
• two tablespoonfuls of the gravy from meat
• half a teaspoonful of Liebig's extract of meat
• half a teaspoonful of the essence of anchovy
• equal parts of butter and flour

Method

1. 1

   Mince truffles and combine with brown sauce, garlic, and sherry.

2. 2

   Simmer for ten minutes, then add gravy or extract of meat and essence of anchovy.

3. 3

   For brown sauce, work butter and flour together, cook until colored, then add stock to desired consistency.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1148. The excerpt below is the record exactly as published.

P^rigueux Sauce.— Soak, rinse, and scrub four or five truffles. Mince them finely, and put them into a stewpan, with half a pint of good brown sauce, a piece of garlic the size of a pea, and a glassful of sherry or madeira. Simmer for ten minutes, then add two table- spoonfuls of the gravy from meat or half a tea- spoonful of Liebig's extract of meat, dissolved in a little boiling water, and half a tea-spoonful of the essence of anchovy. Serve with roast chicken, &c. When no brown sauce is at hand it may be easily made, as follows : — Work equal parts of butter and flour

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