Title: Sauce Perigueux
Categories: Sauce French Mushroom Alcohol
Yield: 1 Batch

		Goose fat as needed
1/2	c	White wine
3	tb	Cognac
1	md	Onion, sliced
3		Shallots, chopped
3		Truffles
1	tb	Beef stock
1	tb	Flour
		Salt and freshly ground pepper

Fry the shallots in some goose fat. Add the wine and brandy and ignite. In a different pan lightly brown the onion, adding a little beef stock. Prepare a roux with more goose fat and the flour. Stir in the onion and shallots with their liquid and simmer over a very low heat for an hour, stirring frequently. Season with salt and pepper. Dice the truffles into small pieces. Strain the sauce, add the truffles and reheat for a few minutes.

NOTE: The single best-known and widely cooked recipe from this tradition of Perigord cooking is sauce perigueux, now an essential ingredient of many dishes and part of the repertiore of every French chef. It is often, mistakenly, called Dorgogne sauce, sauce perigourdine, which obscures its origins in the capital of Perigord. In culinary terms, it is very similar to a Madeira sauce with the addition of truffles.

1 BENTLEY, James Life and Food in the Dordogne. New Amsterdam Books New York

MM Format by John Hartman Indianapolis, IN 21 December 1996

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