Perigueux Sauce

Peel three ounces of fresh truffles; cook them with some salt and Madeira wine; remove them from the fire and keep them in a covered vessel. Infuse in two gills of boiling Madeira wine, one ounce of raw ham cut into dices, the truffle peelings, some thyme, bay leaf, and sprigs of parsley. Put on the fire to reduce, one pint of espagnole (No. 414), stir slowly into it, one gill of veal blond (No. 423), and the same quantity of Madeira infusion. When the sauce is succulent and sufficiently consistent, strain it, and set it into a saucepan with a few spoonfuls of the cooked truffles cut into eighth of an inch squares.

Another way is to infuse in two gills of Madeira wine, one ounce of truffle peelings with a little thyme and bay leaf, leaving them in for thirty minutes. Pour into a saucepan a pint of espagnole sauce (No. 414) with essence of ham (No. 390), a little mignonette, and two gills of chicken or game stock (No. 195), then reduce and strain the sauce through a tammy (No. 159). Place in another saucepan two ounces of truffles cut in small one-eighth inch squares with two gills of Madeira wine, reduce it until dry, and incorporate into the sauce just when ready to serve one ounce of fresh butter.