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Orange Sauce (Sauce a la Bigarade)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of meat, e.g., ducks and poultry.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 455. The excerpt below is the record exactly as published.
range Sauce ( Sauce a la Bigarade) Put a tablespoon butter in a saucepan, add small tablespoon flour, one cup stock, half cup orange juice. Stir the sauce until nice and smooth, add some kitchen bouquet to color it, then add one half cup oranges (cut in small dices), and let simmer for some time; skim; add four tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.