Perigourdine Sauce - cooking recipe

Ingredients

3 minced shallots
1/4 c. melted butter
1 bay leaf
2 1/2 c. Madeira
5 c. consomme
3 chopped truffles

Preparation

Saute shallots in melted butter.
Add a bay leaf and 2 cups of the Madeira.
Simmer and add consomme.
Add truffles to 1/2 cup Madeira and pour into hot sauce.