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Périgueux Sauce
Sauce Périgueux
A Recipe From: Perigord
A decadent truffle sauce!

Skill Level: Easy
Serves: 4

Directions
Pour the truffle peelings and the Madeira wine in 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.



Sylvaine's tips
Sauce Périgueux 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.

Recipe Contributed By
Joie de Vivre

Recipe Category: Sauces


Ingredients
0.9 oz peelings of black winter truffle Available Online
1/4 cup Madeira wine
8 oz veal stock Available Online
Salt and pepper


Wine Pairings

wine Cahors

wine Malbec



Items Available For This Recipe


Black Winter truffle peelings 0.5 oz

$27.95    ( Item: #2882)


Classic French demi-glace 16 oz

$34.95    ( Item: #1705)


Moulard Duck Magret-about 28 oz

$39.95    ( Item: #G225)



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