• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sauce Perigueux

  • Recipe Submitted by on

Category: Sauces

 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


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.

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