Sauce Périgueux


  • ¼ pint brown sauce
  • ¼ pint French tomato sauce
  • 2-3 truffles, finely chopped
  • 1 glass madeira
  • salt and freshly ground black pepper


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.