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Truffle Sauce

4 servings

Ingredients

• brown flour (a little)
• bouillon, jus or roast drippings (as needed)
• 1 pcs bay leaf
• cloves (a few)
• lemon zest (a little)
• lemon juice (a little)
• 1 glass wine
• truffles, prepared (as needed)

Instructions

1. Mix brown flour, dilute with bouillon, jus, or roast drippings, and bring to a boil.
2. Then add a bay leaf, a few cloves, a little lemon zest, lemon juice, and a glass of wine.
3. Finally, let the prepared truffles cook in the sauce.
4. The sauce must be quite brown.
5. If you don't have brown jus, use a little burnt sugar and let the flour brown, though light roux tastes best for all sauces.

Modernized from a treasured 19th-century German cookbook.