La Sauce Périgueux

• 2 tablespoons goose or duck fat
• 3 good-sized shallots, finely chopped
• 1

Even the smallest tin of truffles (25 g) will be enough but with 50 g you will be in for a régal, as they say.

For this sauce you will need two pans. In one melt a tablespoonful of the fat and soften the shallots over a very low heat until they are pliant and quite translucent. Turn