Sauce perigueux
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; finely diced | |
| 1 | Carrot; finely diced | |
| 3 | Stalks celery; finely diced | |
| 1 | tablespoon | Butter |
| 1 | quart | Madeira |
| 1 | quart | Veal stock |
| 1 | ounce | Truffles; chopped |
| 1 | dash | Cognac or Madeira |
| 2 | ounces | Foie gras; chopped |
| Salt & pepper to taste | ||
| ¼ | cup | Butter |
Directions
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 ¼ 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