Truffle Sauce
- 1 onion
- 1 carrot
- 1/2 a small turnip
- 1 medium sized potato
- 1/2 cup of drippings
- 1 tablespoonful of flour and
- 1 quart of meatstock
- juice of a lemon
- 1 glass of wine
- Worcestershire sauce
- salt and pepper to taste
Slice an onion, a carrot, half a small turnip and a medium sized potato and braise in a saucepan with half a cup of drippings. When the vegetables are a nice brown, add a tablespoonful of flour and let that brown also, then add a quart of meatstock, and let it simmer for about an hour or more, strain and season with the juice of a lemon, a glass of wine, a little Worcestershire sauce, and pepper and salt to taste. Chop your truffles and mix in this prepared sauce.
Submitted by Oct 3, 2009
15 min
30 min
45 min