Sauce Perigueux

• 1 pint sauce espagnole
• 3 tablespoons madeira
• 1 tablespoon

Reduce sauce espagnole in a thick-bottomed saucepan to half the original quantity. Add Madeira and bring slowly to the boil, stirring occasionally. Take off heat and stir in finely-diced truffles and truffle liquor. Add butter to the sauce, melting it in by moving the saucepan in a circular motion until butter is completely absorbed.

Serve with baked eggs, eggs en cocotte,