33. BIGARRADE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
base
garnish
Instructions (11)
  1. Make an essence with the carcasses of two or more roasted ducks.
  2. Clarify the essence.
  3. Reduce the essence to half glaze.
  4. Add a small ragout-spoonful of worked Espagnole to the reduced essence.
  5. Add the juice of one orange.
  6. Add the rind of two oranges, entirely free from any portion of the white pith.
  7. Cut the orange rind into diamond shapes.
  8. Blanch the orange rind pieces for three minutes in boiling water.
  9. Put the blanched orange rind pieces into the sauce.
  10. Boil the sauce for five minutes.
  11. Pour the sauce into a bain-marie for use.
Original Text
33. BIGARRADE SAUCE. WITH the carcasses of two or more roasted ducks, make an essence, clarify it, and reduce it to half glaze. To this add a small ragout-spoonful of worked Espagnole, the juice of one orange, and the rind of two others entirely free from any portion of the white pith; and having cut the rind into diamond shapes, blanch these pieces for three minutes in boiling water, and then put them into the sauce, which, after boiling for five minutes, pour into a bain-marie for use.
Notes
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