Sauce Bigarade

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

Seville or bitter orange (bigarade) ↝ Orange, raw [Citrus fruits]
half a pint of good espagnole
a gill of glaze or strong stock made from game bones ↝ Carrots, glazed, cooked [Carrots]
the blanched and shred orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
the strained juice of two Seville oranges ↝ Orange, raw [Citrus fruits]
a good dash of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

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.
Stir in the blanched and shred orange peel and the strained juice of two Seville oranges, with a good dash of cayenne.

Original Text · last edited 4 days ago

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. This sauce is usually served with wild

Notes

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