Sauce perigueux
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Recipe by: soulaÏman
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Onion; finely diced
1 Carrot; finely diced
3 Stalks celery; finely diced
1 tb Butter
1 qt Madeira
1 qt Veal stock
1 oz Truffles; chopped
1 ds Cognac or Madeira
2 oz Foie gras; chopped
Salt pepper to taste
1/4 c Butter
Saute onion, carrot an celery in 1 tablespoon butter until lightly
browned. Add Madeira and reduce to a glaze. Add the veal stock and
reduce by one-half. Season to taste with salt pepper. Strain
through a fine-mesh strainer or cheese cloth.
Flame the truffle in the cognac. Add the truffle and foie gras to the
sauce. Just before serving, add 1/4 cup butter for extra flavor and
shine.
Serve over Duck Pate in Puff Pastry.
Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshi's
Cafe, Chicago, Illinois
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