Sauce Périgueux and Sauce Périgourdine: Glace de Viande Method

Name: Sauce Périgueux and Sauce Périgourdine: Glace de Viande Method
Yield: Yield: 1 cup (250 milliliters)
Ingredients: truffle butter; truffles; consommé; brown stock; beef; beef stock; glace de viande; truffle juice; duck stock; duck; butter; hot stock; sauce périgourdine; truffle

Preparation info

Yield:
1 cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Bring 5 tablespoons (75 milliliters) of appropriately flavored brown stock (that is, beef stock</