Skip to main content
Main

Truffles À LA Perigourdine

Truffles sautéed in butter with sauce à l'italienne or espagnole and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Truffles À LA Perigourdine

Ingredients

Directions

  1. In a pan, melt some butter over low heat.

  2. Add the truffles and sauté them for a few minutes.

  3. Stir in the sauce and white wine, cooking until heated through.

  4. Add another piece of butter before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Sauce + white winetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles
Provide the main flavour and aroma, and are the focus of the dish.
Butter
Adds richness and a silky mouthfeel as it melts into the sauce.
Sauce à l'italienne or espagnole
Supplies body and savoury depth, coating the truffles in a thick sauce.
White wine
Adds acidity that brightens the rich sauce and balances its flavour.

The step that matters

Sauté the truffles gently over low heat. Truffles lose their delicate aroma when overheated, so a gentle heat warms them through while preserving the fragrance that defines the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes