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Receta Perigourdine Sauce
by Global Cookbook

Perigourdine Sauce
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Diced truffle
  • 1 Tbsp. Butter
  • 2 Tbsp. Madeira
  • 1 c. Brown stock, reduced by half

Direcciones

  1. Saute/fry the diced truffle in butter. Remove truffle and reserve. Dilute the juices in the pan with 1 Tbsp. Madeira. Stir in reduced brown stock and simmer for 5 min. Strain into a clean saucepan. Return truffle to sauce and add in remaining 1 Tbsp. Madeira. Keep warm without allowing to boil.
  2. THE QUORUM
  3. NOISETTES OF LAMB.