Perigord Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Put into a stewpan two ounces of lean chopped ham, half a pint of brown sauce, two wineglasses of white wine or sherry, one ounce of glaze, two bayleaves and a sprig of thyme.
  2. Boil together for ten minutes, keeping it skimmed.
  3. Tammy it.
  4. Add to it three or four finely chopped truffles.
  5. Rewarm it in the bain marie and use.
Original Text
Perigord Sauce.—Put into a stewpan two ounces of lean chopped ham, half a pint of brown sauce, two wineglasses of white wine or sherry, one ounce of glaze, two bayleaves and a sprig of thyme; boil together for ten minutes, keeping it skimmed, then tammy it and add to it three or four finely chopped truffles, rewarm it in the bain marie and use.
Notes
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