Orange Sauce

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 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.

Method

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.