Perigueux Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Truffles are essential for dishes known as a la Financier or a la Toulouse.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 222. The excerpt below is the record exactly as published.
Perigueux sauce. M. Francatelli, who was for- merly chef at the Reform Club and Freemasons’ Tavern, states in his receipt that the best truffles are to be obtained in bottles, and recommends the follow- ing method of making it : — Chop six or eight truffles extremely fine ; put them in a stewpan with two glasses of white wine, a little lean ham and some thyme, and a bay-leaf. Set them to boil gently on a stove fire for a few minutes, then add a little brown sauce and a little consomme , and stir the sauce on the fire till it boils. Then set it by the side to clear itself. Skim it well, take out the ham, bay-leaf, and thyme, and, after reducing it to the proper consistency, pour it into a bain-vutric for use. Just before dinner-time add a small piece of butter
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