Truffle Sauce (Sauce aux Truffes) a la Parisienne

Ingredients

• Take one cup strong rich consomme
• color with kitchen bouquet
• flavor with sherry
• one large tablespoon cornstarch
• half cup cold water
• a large tablespoon butter
• some chopped truffles
• more sherry to taste

Method

1. 1

   Take one cup strong rich consomme, color with kitchen bouquet, flavor with sherry, put on stove to boil.

2. 2

   In the meantime, dissolve one large tablespoon cornstarch in half cup cold water, add to the consomme, let simmer; add a large tablespoon butter, skim; then add some chopped truffles and more sherry to taste.

3. 3

   This sauce is served around different kinds of broiled meats — such as fillets, chateaubriands, sweetbreads, etc.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.

uffle Sauce ( Sauce aux Truffes ) a la Parisienne Take one cup strong rich consomme, color with kitchen bouquet, flavor with sherry, put on stove to boil. In the meantime, dissolve one large tablespoon cornstarch in half cup cold water, add to the consomme, let simmer; add a large tablespoon butter, skim; then add some chopped truffles and more sherry to taste

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