Chapter III · The Small Compound Sauces · No. 47
Built upon: No. 44Madeira Sauce
47—Périgueux Sauce
Prepare a “Sauce Madère” as explained in No. 44, Madeira Sauce, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little denser than usual. Finish this sauce by adding one-sixth pint of truffle essence and three oz. of chopped truffles per quart of Madeira Sauce. It is used for numerous small entrées, timbales, hot pâtés, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 47, p. 29. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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