Description
This decadent brother of the delicious Sauce Madere is best reserved for special occasions and the finest cuts of beef. Please see the Notes before attempting this expensive dish.
Region
Yield
4 Cups
Preparation time
5 minutes
Ingredients
4 c Sauce Madere
2 c Veal Stock (strong)
4 fl oz Truffle Essence
3 oz Black Truffle (chopped)
Instructions
- Heat the Sauce Madere in a saucepan.
- Add the Veal Stock and reduce by almost half.
- Add the Truffle Essence (both the chopped black truffles and the Madeira that they were preserved in).
- Serve hot with finest beef.
Notes
Please read Truffles, Black Winter or Perigord before making this recipe. True truffles are expensive and rare, but they can be found.
Escoffier calls for truffle essence, but he wrote the recipe at a time when true truffles were much easier to find, long before today's chemical options. Many commercially available "truffle essences" have never seen a truffle, being instead infused with 2,4-dithiapentane. You can make your own Truffle Essence and know that you have a good quality product. Do not use truffle oil.
Source
Adapted from the Escoffier Cookbook