Sauce Perigueux

Photo by: relgar

Sauce Perigueux

Food Ingredients:
1 Onion, finely diced 1 Carrot, finely diced 3 stalks celery, finely diced 1 tablespoon Butter 1 quart Madeira 1 quart Veal stock 1 ounce Truffles, chopped 1 dsh Cognac or Madeira 2 ounces Foie gras, chopped Salt & pepper to taste cup Butter

Recipe preparation:
1 Saute onion, carrot an celery in 1 tablespoon butter until lightly browned. 2 Add Madeira and reduce to a glaze. Add the veal stock and reduce by one-half. Season to taste with salt & pepper. Strain through a fine-mesh strainer or cheese cloth. 3 Flame the truffle in the cognac. Add the truffle and foie gras to the sauce. Just before serving, add 1/4 cup butter for extra flavor and shine. 4 Serve over Duck Pate in Puff Pastry.

Recipe source: Foodista recipe