By Auguste Escoffier
Prepare 7½ dl (1⅓ pt or 3¼ U.S. cups) fairly thick and well flavoured Demi-glace. Add 1½ dl (5 fl oz or ⅝ U.S. cup) truffle essence and 100 g (3½ oz) chopped truffle.
This sauce is suitable for serving with small Entrées, timbales and hot pâtés.
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