Bigarade Sauce

Ingredients

• the rind of two oranges
• a walnut of butter
• half a tablespoon of flour
• a cupful of bouillon
• pepper
• salt
• a teaspoon of soft white sugar
• the squeezed juice of both oranges

Method

1. 1

   Boil the orange rind in a little water for five minutes.

2. 2

   Melt the butter, mix with flour, and stir until it begins to burn.

3. 3

   Add bouillon, pepper, salt, orange juice, and shredded rinds.

4. 4

   Boil for two minutes and serve with duck.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 47. The excerpt below is the record exactly as published.

Bigarade Sauce. This is essentially the wild-duck sauce, and is a welcome and agreeable variant on the stereotyped port-wine sauce. Pare the 174 THE CHAFING DISH rind of two oranges, shred the rind thinly, and boil up for five minutes in as little water as possible. Set the rind aside. Melt a walnut of butter in the Dish, mix it with half a tablespoon of flour, and stir it till it begins to burn ; add a cupful of bouillon, pepper and salt, the squeezed juice of both oranges, and a teaspoon of soft white sugar

Cook this with the app: pantry check, scaling, and the assistant.