Free Recipe Sauce Perigueux

Recipe Type: S Recipes

Recipe Preparation:

Cooking Ingredients for Sauce Perigueux 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

Sauce Perigueux Preparation

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 Posted to MM-Recipes Digest V4 #078 by Linda Place <placel@worldnet.att.net> on Mar 18, 1997

Cooking Temperature:

Recipe Serves: 1

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