Recipe - Sauce Perigueux

1 Onion; finely minced
1 Carrot; finely minced
3 Stalks celery; finely minced
1 tablespoon Butter
1 qt Madeira
1 qt Veal stock
1 ounce Truffles; chopped
1 ds Cognac or Madeira
2 ounce Foie gras; chopped
Salt & pepper to taste
One fourth cup Butter

Saute onion, carrot an celery in 1 tablespoon butter until lightly browned.
Add Madeira and reduce to a glaze. Add the veal stock and reduce by
onehalf. Season to taste with salt & pepper. Strain through a finemesh
strainer or cheese cloth.

Flame the truffle in the cognac. Add the truffle and foie gras to the
sauce. Just before serving, add One fourth cup butter for extra flavor and shine.

Serve over Duck Pate in Puff Pastry.

Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshi's Cafe,
Chicago, Illinois

Posted to MMRecipes Digest V4 #078 by Linda Place
placel@worldnet.att.net on Mar 18, 1997