Home › The Waldorf Kitchen › Truffle Sauce

Truffle Sauce

Cut half a dozen large truffles into quarters, put them in a stewpan with two breakfast cupfuls of Spanish sauce and two-thirds of a wineglassful of sherry, and boil it gently at the side of the fire for forty minutes or so. Pour a little veal stock into the sauce now and then as it becomes reduced. Strain the sauce, chop the truffles coarsely, return them to the stewpan with the sauce and stir them over the fire until boiling again. The sauce is then ready for serving.