Sauce a l'Orange

Ingredients

• 2 yolks of eggs
• 1 small orange
• 2 oz. caster sugar
• ½ pint milk
• 1 glass curaqoa

Method

1. 1

   Boil up the milk and sugar, add the rind of orange finely grated, the tablespoonful of orange-juice, stir in the yolks of eggs, beat well over the fire with a small whisk.

2. 2

   When the sauce begins to thicken, place in the bain-marie or a vessel containing boiling water, add the liqueur, and continue to whisk for ten minutes; the sauce is then ready for serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 147. The excerpt below is the record exactly as published.

Sauce a V Orange. — 2 yolks of eggs, 1 small orange, 2 oz. caster sugar, f pint milk, 1 glass curaqoa

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