ReceptnaptárTruffle Sauce
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Ingredients
Method
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- Slice the parsley root and carrot thinly.
- Heat the lard in a saucepan, add the vegetables and the sugar, and sauté over medium heat until nicely browned.
- Dust with the flour, cook briefly, then stir in the tomato paste.
- Pour in the broth and simmer over low heat for at least 30 minutes, to let the flavor concentrate.
- Strain the sauce, discarding the vegetable pieces (or using them for something else).
- Add the finely chopped truffle and button mushrooms to the strained sauce, and cook for a few more minutes.
- Finally, stir in the Madeira wine, season with salt, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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