Perigourdine Sauce

Perigourdine Sauce Ingredients

1 tb Diced truffle	2 tb Madeira
1 tb Butter	1 c Brown stock; reduced by half

Instructions for Perigourdine Sauce

Saute the diced truffle in butter. Remove truffle and reserve. Dilute the juices in the pan with 1 tablespoon Madeira. Stir in reduced brown stock and simmer for 5 minutes. Strain into a clean saucepan. Return truffle to sauce and add remaining 1 tablespoon Madeira. Keep hot without allowing to boil. THE QUORUM EAST COLFAX, DENVER. FOR USE IN NOISETTES OF LAMB. From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter

Sauces Butter

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