A rich brown sauce flavored with madeira and truffles. The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after Périgueux, a city in the Périgord region of Southwest France that is noted for its truffles. Dishes using the sauce are often labeled à la périgourdine or simply Périgueux.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.