23. PERIGUEUX SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Chop six or eight truffles extremely fine.
  2. Put the chopped truffles into a stewpan with two glasses of white wine, a little lean ham, some thyme, and a bay-leaf.
  3. Set these to boil gently on the stove-fire for a few minutes.
  4. Add a ladleful of brown sauce and a little consommé.
  5. Stir the sauce on the fire till it boils.
  6. Set it by the side to clear itself.
  7. Skim it well.
  8. Take out the ham, the bay-leaf, and the thyme.
  9. Reduce it to a proper consistency.
  10. Pour it into a bain-marie for use.
  11. Just before dinner-time, add a small piece of butter, to soften the flavour.
Original Text
23. PERIGUEUX SAUCE.* CHOP six or eight truffles extremely fine, put them into a stewpan with two glasses of white wine, a little lean ham, some thyme, and a bay-leaf; set these to boil gently on the stove-fire for a few minutes, then add a ladleful of brown sauce and a little consommé; stir the sauce on the fire till it boils, and then set it by the side to clear itself; skim it well, take out the ham, the bay-leaf, the thyme, and, after reducing it to a proper consistency, pour it into a bain-marie for use. Just before dinner-time, add a small piece of butter, to soften the flavour.
Notes
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