171. ESSENCE OF ORANGE FOR WILD FOWL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

two shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
the rind of an orange quite free from the white or pith ↝ Orange, raw [Citrus fruits]
a little chopped lean of raw ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two glasses of port wine
a little strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
the juice of the orange ↝ Orange, raw [Citrus fruits]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Chop two shallots and put them into a small stewpan with the rind of an orange quite free from the white or pith and a little chopped lean of raw ham and cayenne pepper.
Moisten with two glasses of port wine and a little strong gravy.
Set the essence to simmer gently on the fire for about ten minutes.
Add the juice of the orange with a little lemon-juice.
Pass it through a silk sieve.

Original Text

171. ESSENCE OF ORANGE FOR WILD FOWL.
Chop two shallots and put them into a small stewpan with the rind of an orange quite free from the white or pith and a little chopped lean of raw ham and cayenne pepper; moisten with two glasses of port wine and a little strong gravy; set the essence to simmer gently on the fire for about ten minutes, then add the juice of the orange with a little lemon-juice, and pass it through a silk sieve.

Notes

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