Sauce Perigueux
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 132. The excerpt below is the record exactly as published.
auce JPeriyueux. — Chop finely three large truffles, put them in a small stewpan with a glass of sherry, reduce to one- half (covered) ; add a gill of brown sauce, and one of tomato sauce (No. 271) ; boil for a few minutes, finish with a teaspoonful of anchovy essence and a pat of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.