Orange Sauce

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • ¼ cup flour.
  • 1⅓ cups Brown Stock.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Juice 2 oranges.
  • 2 tablespoons sherry wine.
  • 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.