Sauce a la Perigueux
From Culinary jottings, 1885
This sauce is a rich enhancement to various dishes, utilizing the flavor of truffles.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.
saiice a la Perigueux : — Chop up half the contents of a small bottle of truffles, and toss them awhile in some melted butter at the bottom of a light sauce-pan, add a coffee-cupful of clear gravy, and a glass of Madeii-a, and simmer for ten minutes ; give it a little pepper, a pinch of sugar, and salt
Cook this with the app: pantry check, scaling, and the assistant.