Sauce Perigueux

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

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A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

4 tablespoonfuls of butter 1/2 pint of stock 1 glass of white wine 1/2 teaspoonful of salt 2 tablespoonfuls of flour 1 bay leaf 2 chopped truffles 1 saltspoonful of pepper 1 teaspoonful of kitchen bouquet Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove.
Rub half the butter and flour together, add the stock, stir until boiling and add one teaspoonful of kitchen bouquet, the salt and pepper, and then the truffles;
cook ten minutes, add the remaining quantity of butter and use at once.