Sauce Périgueux

Preparation info
  • About

    2 cups

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

Heat the brown sauce and add the liquid from the can of truffles. Chop the truffles and add them to the sauce. Bring to a boil and remove from the heat. Stir in the cold butter and serve hot with grilled beef, veal or chicken dishes.