Sauce Perigueux Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, finely diced
1: Carrot, finely diced
3 Stalks: celery, finely diced
1 tbsp: Butter,
1 quart: Madeira,
1 quart: Veal stock,
1 ounce: Truffles, chopped
1 dash: Cognac or Madeira,
2 ounce: Foie gras, chopped
Salt & pepper to taste,
1/4 cup: Butter,
Directions:
Saute onion, carrot an celery in 1 tablespoon butter until lightly
browned. 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.
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.
Serve over Duck Pate in Puff Pastry.
Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshis
Cafe, Chicago, Illinois
Source from luhu.jp
browned. 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.
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.
Serve over Duck Pate in Puff Pastry.
Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshis
Cafe, Chicago, Illinois
Source from luhu.jp
Tags
Sauces