It makes sense that we only sing songs that use [God’s] Word both accurately and generously. The more accurately applied scriptural theology, phrases, and allusions, the better – because the Word builds the church, and music helps us to remember that Word, which we seem so quickly to forget (Mark Dever and Paul Alexander).
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Perigourdine Sauce

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CATEGORY CUISINE TAG YIELD
French Sauce 6 Servings

INGREDIENTS

1 tb Diced truffle
1 tb Butter
2 tb Madeira
1 c Brown stock; reduced by half

INSTRUCTIONS

Saute the diced truffle in butter. Remove truffle and reserve. Dilute the
juices in the pan with 1 tablespoon Madeira. Stir in reduced brown stock
and simmer for 5 minutes. Strain into a clean saucepan. Return truffle to
sauce and add remaining 1 tablespoon Madeira. Keep hot without allowing to
boil.
THE QUORUM
EAST COLFAX, DENVER. FOR USE IN
NOISETTES OF LAMB.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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