Perigueux Sauce
From The cult of the chafing dish, 1904
Truffle sauce, often considered vulgar.
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 47. The excerpt below is the record exactly as published.
Perigueux Sauce. This is simply Truffle Sauce, and appeals mainly to the vulgar-minded. It is made thus : Chop up two truffles very finely Put them in the Chafing Dish with a glass SAUCES 175 of sherry and a walnut of butter, and boil for five minutes ; add pepper and salt and a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.