Truffle 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 and sherry in a brown sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Truffle Sauce.
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This is a classic recipe for a Victorian version of Truffle 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. 65.—TRUFFLE SAUCE.
Slice four truffles and put them into a small stewpan with a glass of sherry and half a pint of brown sauce, No. 12, and then boil the sauce for ten minutes.
Modern Redaction
Ingredients:
4 truffles, thinly sliced
150ml dry sherry
300ml brown sauce
Method:
Place the truffles in a pan with the sherry and brown sauce. Bring to a boil and continue boiling for ten minutes. Serve hot.
