Perigueux Sauce

Ingredients

• three truffles
• a gill of Madeira wine
• a pint of brown sauce
• a tablespoonful of meat extract
• half a cup of gravy or brown stock

Method

1. 1

   Chop the truffles not too fine.

2. 2

   Put them in a saucepan with Madeira wine and boil for about ten minutes until the liquid is nearly reduced.

3. 3

   Add brown sauce, truffle juice, meat extract, and gravy.

4. 4

   Boil for ten more minutes, skim off the fat, season to taste, and serve separately or over meat.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.

a pint of brown sauce, boil for a few minutes, and add a teaspoonful of chopped parsley, one of tarra- gon leaves, an ounce of butter, the juice of one-half a lemon and a tablespoonful of finely chopped capers, if desired. PERIGUEUX SAUCE ^3 Chop three truffles (not too fine) . Put them in a saucepan with a gill of Madeira wine, and let it boil for about ten minutes, so that the liquid is nearly reduced; add a 53 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. r LOUIS' EVERY WOMAN'S COOK BOOK pint of brown sauce, some of the juice which comes with the truffles, a tablespoonful of meat extract, and half a cup of gravy or brown stock

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