Sauce a P'Anglaise a F'Orange
From The table, 1889
Serves 1
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 270. The excerpt below is the record exactly as published.
Sauce a PAnglaise a FOrange. — Put in a saucepan four egg yolks with four ounces of powdered sugar,, and stir with a spatula until it becomes a whitish color. Add two gills of sweet cream, little by little, beating continually, then grate in the rind of an orange
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