(517). Perigueux Sauce (Sauce Perigueux)

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. 433), 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 ounees 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.

(518). Pickle Sauce (Sauce Aux Cornichons)

Slice two ounces of pickles into thin pieces, and lay them in a saucepan with one gill of vinegar and a pinch of mignonette; let it boil up quickly and reduce it to half its quantity, then add one pint of espagnole (No 414), two gills of veal blond (No. 42:', >. a bay leaf, and as much thyme. Despumate the sauce for fifteen minutes, then suppress the bay leaf and thyme, and serve.

(519). Piedmontese Sauce (Sauce Piemontaise)

Fry lightly without coloring in two ounces of clarified butter, four ounees of onions, when done, drain the butter, and finish cooking them in one pint of veal blond (No. 423). Skim off all the fat, and then pour in a pint of bechamel (No. 409) or espagnole (No.414), reduce and add two ounces of white Piemont truffles cut in squares: just when ready to serve, stir in an ounce of garlic butter (No. 576) mixed with anchovy butter (No. 569); then add a dash of cayenne pepper and the juice of a lemon.

(520). Pignola Sauce, Italian Style (Sauce Aux Pignons A L'Italienne)

Put two ounees of brown sugar in a saucepan with three gills of good vinegar, three gills of veal blond (No. 423), and a bunch of parsley garnished with a bay leaf and thyme some mignonette and nutmeg. Let the whole simmer over a slow fire, and reduce it to half. Then add a pint of gnole (No. 414)and two gills of red wine; reduce again and put in four ounces of pignolas, let them boil in the .sauce and serve.

(521). Pimentade Sauce (Sauce Pimentade)

Cut up into quarter inch squares a quarter of a pound of lean veal and two ounees of onions, a quarter of a pound of raw, lean ham, then add a small clove of crushed garlic, put all these into a saucepan with some butter and let cook slowly. Fry some sweet Spanish peppers in oil after removing the skins; also some green peppers having both finely chopped, add these to the ham, veal and onions and then add a little good gravy and espagnole sauce (No. 414), also a little tomato puree (No. 730). Boil all together, season properly, skim off the fat and serve.