Perigueux Sauce

Ingredients

• half a pound of raw ham
• an ounce of butter
• one shalot
• one onion sliced
• a pinch of mignonette pepper
• half a pint of marsala
• half a pint of Espagnole sauce
• half a pint of white stock
• a table-spoonful of chopped truffles

Method

1. 1

   Fry ham, butter, shalot, onion, and pepper until onion is pale brown.

2. 2

   Pour in marsala, reduce by half, then add Espagnole sauce, white stock, and truffles.

3. 3

   Simmer for twenty minutes, skim, strain, and reduce until it coats the spoon.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.

Perigueux Sauce Cut half a pound of raw ham into dice, and put into a stewpan with an ounce of butter, one shalot, one onion sliced, and a pinch of mignonette pepper. Fry till the onion is a pale brown and pour in half a pint of marsala. Reduce one half and add half a pint of Espagnole sauce, half a pint of white stock, and a table-spoonful of chopped truffles

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