The French Cookbook

PÈrigueux Sauce

Sauce PÈrigueux

 

 

1.75 oz peelings of black winter truffle

1/4 cup Madeira wine

8 oz veal stock

Salt and pepper

 

 

Pour the truffle peelings and the Madeira wine a small sauce pan. Over medium-high heat, reduce by half. Add the veal stock and simmer for 10 minutes. Salt and pepper to taste. Sauce PÈrigueux is traditionally served with Tournedos Rossini (beef fillet topped with a slice of foie gras). It is wonderful with any grilled cut of beef, with duck breast, roasted Guinea fowl or chicken.

Makes 4 servings