Sauce Bigarade

Ingredients

• Peel thinly a Seville or bitter orange (bigarade)
• half a pint of good espagnole
• a gill of glaze or strong stock made from game bones
• the strained juice of two Seville oranges
• a good dash of cayenne

Method

1. 1

   Shred orange peel and blanch in boiling water.

2. 2

   Stir together espanol and glaze, reduce by a third, then add orange peel and juice with cayenne.

3. 3

   Serve with wild duck.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 101. The excerpt below is the record exactly as published.

Sauce Bigarade. — Peel thinly a Seville or bitter orange (bigarade), shred it into julienne strips, and blanch it for three or four minutes in boiling water ; stir together half a pint of good espagnole with a gill of glaze or strong stock made from game bones, reduce, by sharp boiling, a full third, then stir in the blanched and shred orange peel and the strained juice of two Seville oranges, with a good dash of cayenne

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