Name: Orange Sauce
Yield: For 4–6
Cuisine: United Kingdom
Ingredients: cayenne; salt and pepper; thinly peeled rind of a large orange and the juice of 2; 2 glasses red wine; ½ pint (3 dl.) good brown or espagnole sauce, rather thick

Preparation info

For
4–6

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

For duck, wild duck, wild geese.

Ingredients

½ pint (3 dl.) good brown or espagnole sauce, rather thick
2

Method

Put the orange peel to marinate in the wine for 2 hours.

Bring the sauce to the boil, strain off the wine and discard the peel and stir into the sauce. When boiling again, remove from heat, add the orange juice and season highly with salt and pepper, but add very little cayenne.

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Orange Sauce

Ingredients

Method

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