Sauce Perigueux

Ingredients

• 2 or 3 large truffles
• 1 gill tomato sauce
• 1 gill brown sauce
• 1 glass Madeira
• Anchovy essence
• Seasoning

Method

1. 1

   Shred the truffles or chop them very finely.

2. 2

   Put them into a small lined saucepan with the wine and simmer slowly until the wine is reduced to half the quantity.

3. 3

   Then add the two sauces and cook a few minutes longer, skimming if necessary.

4. 4

   Season to taste and add a few drops of anchovy essence.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 301. The excerpt below is the record exactly as published.

Sauce Perigueux 2 or 3 large truffles. 1 gill tomato sauce. 1 gill brown sauce. 1 glass Madeira. Anchovy essence. Seasoning

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