Sauce Périgueux

A sauce Périgord, made of vegetables, ham or bacon, and mushrooms, sometimes with truffle peelings, is named after the region.

[1] The more elaborate sauce Périgueux is mentioned frequently in the recipes of Marie-Antoine Carême from the late 18th and early 19th centuries.

[7] The author James Bentley calls sauce Périgueux, "an essential ingredient of many dishes and part of the repertoire of every French chef".

He recommends the sauce as an accompaniment to eggs; crépinettes of mutton, lamb or chicken; poussin; boudin blanc; saddle of hare; young turkey; and pheasant.

[12] Beck and her colleagues recommend the sauce as an accompaniment to fillet of beef, fresh foie gras, ham, veal, egg dishes and timbales.