Périgueux sauce - sauce périgueux - french recipe
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Recipe by: rayden
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
¨ 1.75 oz peelings of black winter truffle (Order)
¨ 1/4 cup Madeira wine
¨ 8 oz veal stock
¨ Salt and pepper
Pour the truffle peelings and the Madeira wine a small sauce pan. Over medium-high
heat, reduce by half. Add the veal stock and simmer for 10 minutes. Salt and pepper
to taste. Sauce Périgueux is traditionally served with Tournedos Rossini (beef fillet
topped with a slice of foie gras). It is wonderful with any grilled cut of beef, with duck
breast, roasted Guinea fowl or chicken.
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