Sauce Perigueux
By: Anonymous
Published: Saturday, February 13, 2010 - 12:58pm

Ingredients




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 dsh Cognac or Madeira
2 ounces Foie gras, chopped
Salt & pepper to taste
cup Butter

Preparation

1 Saute onion, carrot an celery in 1 tablespoon butter until lightly browned. 2 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. 3 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. 4 Serve over Duck Pate in Puff Pastry.