65 Sauce Périgueux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare dl (1⅓ pt or U.S. cups) fairly thick and well flavoured Demi-glace. Add dl (5 fl oz or U.S. cup) truffle essence and 100 g ( oz) chopped truffle.

This sauce is suitable for serving with small Entrées, timbales and hot pâtés.