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
8 Cups
Preparation time
5 minutes
Ingredients
7 c Sauce Madere
1⁄3 c Cognac
4 oz Black Truffle (chopped)
Instructions
- To the Sauce Madere, add 3 oz chopped black truffles.
- Simmer the other ounce of chopped truffle in the cognac for 5 minutes, then stir it into the sauce.
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 1/3 cup of 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 "truffle oils" and "truffle essences" have never seen a truffle, being instead infused with 2,4-dithiapentane.
Source
Adapted from the Escoffier Cookbook