Side Pannel
Sauce Perigueux
Ingredients List
- 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
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 1/4 cup butter for extra flavor and shine.
Serve over Duck Pate in Puff Pastry.
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.
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