| 释义 |
Périgueux Cookery.|perigœ|
The name of a city in the Périgord region of south-west France used attrib. to designate a type of sauce made with truffles.
1846A. Soyer Gastronomic Regenerator 25 Sauce Perigeux. Put four middling-sized truffles..into a stewpan with a glass of sherry. 1877E. S. Dallas Kettner's Bk. of Table 340 Perigueux sauce..is the best brown sauce, with a glass of sherry or Marsala added to it, and a quantity of chopped truffles. 1937X. M. Boulestin Finer Cooking ii. 84 For the Sauce Périgueux.—Chop the trimmings of the truffles finely and cook them in a small saucepan with a glass of Madeira. 1956C. Brown et al. Four-in-One Bk. Continental Cookery 337 Dish up, and serve with Périgueux Sauce. 1972G. A. Browne 11 Harrowhouse St. (1973) v. 51 Next came Tournedos Rossini. Filets of beef..covered with Périgueux sauce. |