In a heavy-based saucepan reduce the truffle juice, Port and Madeira to a syrup over a medium heat. Add the reduced veal jus and bring to the boil. Reduce heat to low and continue to reduce the sauce until it coats the back of a spoon. Add the chopped truffle and whisk in the butter piece-by-piece until fully incorporated into the sauce Perigeux. Season to taste with salt and freshly ground pepper.
© 2005 Liam Tomlin. All rights reserved.