Cold orange sauce (sauce froide à l'Orange)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Half a pound of liquefied red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
two glasses of port
the juice of three Seville oranges ↝ Orange, raw [Citrus fruits]
and of two lemons ↝ Lemon, raw [Citrus fruits]
the zest of two oranges grated with a small lump of sugar ↝ Orange, raw [Citrus fruits]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (4)

Moisten the jelly and flavoured sugar with the liquids.
Season with salt and cayenne pepper to taste.
Stir, and pass the sauce through a strainer.
Half of these proportions will be found enough for a wild duck.

Original Text

Cold orange sauce (sauce froide à l'Orange) for cold game or hot may be made in this way:—Half a pound of liquefied red currant jelly, two glasses of port, the juice of three Seville oranges and of two lemons, and the zest of two oranges grated with a small lump of sugar. Moisten the jelly and flavoured sugar with the liquids, season with salt and cayenne pepper to taste, stir, and pass the sauce through a strainer. Half of these proportions will be found enough for a wild duck.

Notes

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