Sauce Périgueux

• ¼ pint brown sauce
• ¼ pint French tomato sauce
• 2-3

Combine finely chopped truffles and Madeira in a small saucepan, and simmer gently until the wine is reduced to half the original quantity. Add Brown and Tomato Sauces, and simmer for a few minutes longer, skimming sauce if necessary. Season to taste with salt and freshly ground black pepper.