The Black Diamond

Périgourdine Sauce  
for dishes in the style of Périgord region of France

Oeufs Brouillés aux Truffles
Creamy French Style scrambled eggs

Tastou
Truffle toast

Escargot Truffiėre
The famous specialty of La Truffiėre restaurant in Paris

Aumonière du Périgord
Truffled mashed potatoes served in feuilles de brick purses

Périgourdine Sauce [pay-ree-goor-DEEN] 

 A rich brown sauce flavored with Madeira and Truffles. This sauce goes well with a variety of dishes including meat, game, poultry and pastas. Dishes using the sauce are often labeled "à la périgourdine".

- 1 tbsp. butter
- 1 oz. Fresh Black Winter truffle, washed and peeled
- 6 oz. Duck foie gras*
- Sea Salt* and white pepper
- 1/2 cup Madeira* or Port wine*
- 2 cups demi-glace

In a medium sauté pan heat the butter over medium heat. Add the truffle very thinly sliced into the pan and gently cook for 1 minute. Add the foie gras cut into small cubes and cook about 45 seconds. Season with salt and white pepper, and add the seasoned alcohol to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through.

Oeufs Brouillés aux Truffes

Creamy French Style Truffled Scrambled eggs

- 8 large eggs
- 3 oz. Black Winter Truffles
- 2 tbsp. Heavy cream
- 2 oz. Butter
- Sea salt* & pepper to taste

In a bowl, beat the eggs, thinly sliced or minced Truffles, cream and salt. Rest in kitchen for 2 hours. Melt butter in a medium frying pan over low heat. Add eggs and cook, whisking constantly, until eggs are very creamy and just set, about 5 minutes. Spoon onto two serving plates and serve immediately.

Tastou

- 1 oz. Black Winter Truffles
- Garlic
- 1 tbsp. Goose fat*
- 1 pkg. Mini French toast*

Rub the mini toast with garlic. Spread some goose fat. Cover with a thin slice of Black Winter Truffle and lightly brush with more goose fat to prevent the slices from drying. Pass in very hot oven for few seconds.

Aumonière du Périgord
- Truffled mashed potatoes served in feuilles de brick purses

- 10 Feuilles de brick*
- 3 tbsp. butter, melted
- 3 oz. Black Winter Truffles
- 6 oz. Mashed potatoes
- 1 oz. Butter
- Sea salt* & pepper to taste

Prepare the cups: Preheat oven to 350ºF. Lightly spray a cupcake pan with non-stick cooking spray. Cut the feuilles de brick into four pieces and brush with melted butter. Push the dough into the pan to form cups.
The filling: prepare mashed potatoes to a thick consistency, add the butter, salt & pepper, and mix with the thinly sliced Black Truffles. Spoon the filling mixture into lined cups and squeeze close top to form the purses. Bake in the oven at 390ºF until tops and sides are golden brown. Serve while hot garnished with chopped chives.

Everything you want to know about Truffles