Perizueux Sauce
From Soyer's standard cookery, 1912
Serves 2
It may be served with small entrees, timbales, etc.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Perizueux Sauce. Prepare a Madeira Sauce as above, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little thicker than usual. Finish this sauce by adding one-sixth of a pint of truffle essence and three ounces of chopped truffles per quart of Madeira Sauce
Cook this with the app: pantry check, scaling, and the assistant.