Orange Sauce

Ingredients

• 22 cups sugar
• Ya cup brandy
• Y2 cup orange juice
• Y2 cup whipping cream, chilled

Method

1. 1

   In a saucepan, combine sugar and 0.5 cup water, boil until deep golden.

2. 2

   Mix orange juice, Grand Marnier, and brandy in another pan and boil.

3. 3

   When sugar is brown, pour in the orange mixture and cook for 3-4 minutes until consistent.

4. 4

   Cool.

5. 5

   Whip cream until stiff and fold into syrup.

6. 6

   Serve with soufflé.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 14. The excerpt below is the record exactly as published.

ORANGE SAUCE 2 tablespoons butter (approximately) . Inasaucepan, place 1 tablespoon of the sugar, the chocolate, Grand Marnier, cream, and orange zest. Bring to a simmer, whisking con- stantly. Continuing to whisk, add the yolks one at a time. Reduce heat and simmer, stirring constantly, until the custard becomes thick enough to coat a spoon. . Strain the custard through a sieve into a mixing bowl and allow to cool slightly. . Preheat oven to 425°. Butter six one-cup soufflé dishes and sprinkle with the remaining 2 tablespoons sugar. . Ina very clean bowl, whip the egg whites with the salt until soft peaks form. Fold the whites into the custard and gently pour or ladle the mixture into the prepared soufflé dishes. . Put soufflés into oven on the middle rack and reduce temperature to 365°. Bake for 10 minutes. The tops should turn golden brown. . Remove and dust tops with the confectioners’ sugar. Serve im- mediately with Orange Sauce. Tae oi WAUTE CUISINE ORANGE SAUCE 22 cups sugar Ya cup brandy Ya cup orange juice

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