Perigourdine sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Diced truffle |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Madeira |
| 1 | cup | Brown stock; reduced by half |
Directions
Saute the diced truffle in butter. Remove truffle and reserve. Dilute the juices in the pan with 1 tablespoon Madeira. Stir in reduced brown stock and simmer for 5 minutes. Strain into a clean saucepan. Return truffle to sauce and add remaining 1 tablespoon Madeira. Keep hot without allowing to boil.
THE QUORUM
EAST COLFAX, DENVER. FOR USE IN NOISETTES OF LAMB.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .