Recipe - Perigourdine Sauce

1 tablespoon Diced truffle
1 tablespoon Butter
2 tablespoon Madeira
1 cup Brown stock; reduced by half

Saute the minced truffle in butter. Remove truffle and reserve. Dilute the
juices in the pan with 1 tablespoon Madeira. Stir in reduced brown stock
and simmer for 5 minutes. Strain into a clean saucepan. Return truffle to
sauce and add remaining 1 tablespoon Madeira. Keep hot without allowing to
boil.

THE QUORUM

EAST COLFAX, DENVER. FOR USE IN

NOISETTES OF LAMB.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.