Sauce Perigueux


Photo: flickr user relgar
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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.

Tools

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Tags:

Sauces

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 12:58pm

Creator:

Anonymous

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