Perigeux Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of truffles, brwon sugar and Madeira wine finished with meat glaze and anchovy butter. The full recipe is presented here and I hope you enjoy this classic British version of: Perigeux Sauce.
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This is a classic recipe for a Victorian version of Perigeux Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 67.—PERIGEUX SAUCE.
Chop four truffles very fine, put them into a small stewpan with half a pint of brown sauce, a glass of madeira, and as much garlic as will rest on the point of a knife; boil for ten minutes; add a piece of glaze and a pat of anchovy butter, or a little essence.
Modern Redaction
Ingredients:
4 truffles, finely chopped
600ml brown sauce
150ml Madeira wine
1/8 tsp garlic, minced
2 tsp of the glaze made in the economy of second stocks or broth recipe
1 tsp anchovy butter.
Method:
Place the truffles in a pan then add the brown sauce, Madeira and garlic. Bring to a boil and cook for ten minutes then stir in the meat glaze and anchovy butter. Serve hot.
