Truffle Sauce
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- truffles
- manteca (beef lard)
- flour, toasted
- caldo (broth)
Instructions
- Chop the truffles finely and sauté them in beef lard over moderate heat. Sprinkle the toasted flour and add broth, stirring to combine. Skim off any foam that rises to the surface. Add a little more lard to help the sauce bind together smoothly.