Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Orange Sauce
  Olive Sauce Sauce à l’Italienne  
CONTENTS · BIBLIOGRAPHIC RECORD

Orange Sauce

1/4 cup butter
Few grains cayenne
1/4 cup flour
Juice 2 oranges
11/3 cups Brown Stock
2 tablespoons Sherry wine
1/2 teaspoon salt
Rind of 1 orange, cut in fancy shapes

Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.


CONTENTS · BIBLIOGRAPHIC RECORD
  Olive Sauce Sauce à l’Italienne  
 
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