Orange Sauce

Ingredients

• ½ pt. white stock
• 3 table-sps. chopped celery
• Grated rind 1 orange
• Juice of 2 oranges
• 2 yolks of eggs
• 1 table-sp. cream
• A small piece of butter

Method

1. 1

   Put the white stock, celery, and grated orange rind into a saucepan, and if procurable add 3 or 4 leaves of sweet basil.

2. 2

   Bring to the boil, simmer slowly for 15 minutes and then strain.

3. 3

   Return to the saucepan and add the strained juice of the oranges.

4. 4

   Bring to the boil again, then draw the saucepan to the side of the fire and add the yolks of egg and cream.

5. 5

   Make thoroughly hot, but do not boil again, and stir in a small piece of butter just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 300. The excerpt below is the record exactly as published.

pt. white stock. 3 table-sps. chopped celery. Grated rind 1 orange. Orange Sauce Juice of 2 oranges. 2 yolks of eggs. 1 table-sp. cream. A small piece of butter

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