Sauce perigueux

1 Servings

Ingredients

Quantity Ingredient
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 dash Cognac or Madeira
2 ounces Foie gras; chopped
Salt & pepper to taste
¼ 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 ¼ cup butter for extra flavor and shine.

Serve over Duck Pate in Puff Pastry.

Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshi's Cafe, Chicago, Illinois

Related recipes