Frenchdinner
A la Bigarade
From The new century cookery book, 1901
Serves 4
A flavorful sauce for duck dishes.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 154. The excerpt below is the record exactly as published.
A la Bigarade. — Finely shredded orange-peel, cooked in salmi sauce (essence of duck), flavoured with a glass of good port wine
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