Sauce Périgeux

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 20 min Total: 20 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

4oz. minced lean ham ↝ Ham [Cold cuts and cured meats]
two small shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
the trimmings of four or five truffles
a pinch of black pepper ↝ Spices, pepper, black [Spices and Herbs]
half a gill of Madeira or sherry
half a pint of rich espagnole
half a gill of strong veal stock
a spoonful or two of finely sliced truffles
a little sherry

Instructions (5)

Fry in butter till lightly coloured 4oz. minced lean ham, two small shallots, the trimmings of four or five truffles, and a pinch of black pepper.
Moisten it then with half a gill of Madeira or sherry, and reduce this rapidly to half.
Pour on to this half a pint of rich espagnole, and half a gill of strong veal stock, and simmer it at the side of the stove for twenty minutes, skimming it carefully.
Tammy, and again reduce till it will mask the spoon.
Before serving, stir in a spoonful or two of finely sliced truffles cooked in a little sherry.

Original Text · last edited 4 days ago

Sauce Périgeux.—Fry in butter till lightly coloured 4oz. minced lean ham, two small shallots, the trim-mings of four or five truffles, and a pinch of black pepper; moisten it then with half a gill of Madeira or sherry, and reduce this rapidly to half. Pour on to this half a pint of rich espagnole, and half a gill of strong veal stock, and simmer it at the side of the stove for twenty minutes, skimming it carefully; then tammy, and again reduce till it will mask the spoon. Before serving, stir in a spoonful or two of finely sliced truffles cooked in a little sherry.

Notes

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