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Orange Sauce (Cup butter Few grains cayenne)
1/4 cup butter Few grains cayenne 1/4 cup flour Juice 2 oranges 1 1/3 cups Brown Stock 2 tablespoons Sherry wine 1/2 teaspoon salt 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.
Sauce a l'Italienne Onion, Carrot, Lean raw ham} 2 tablespoons each, finely chopped Sprig marjoram 2 tablespoons butter 2 1/2 tablespoons flour 12 peppercorns 1 cup Brown Stock 2 cloves 1 1/4 cups white wine 1/2 tablespoon finely chopped parsley Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
Tomato Sauce I (without Stock) 1/2 can tomatoes or 1 3/4 cups fresh stewed tomatoes 3 tablespoons butter 3 tablespoons flour 1 slice onion 1/4 teaspoon salt 1/8 teaspoon pepper Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.
A brown-roux sauce finished with citrus and Sherry, meant for duck, game or a rich fish. The whole point is in the browning of the fat and flour before any liquid goes in.
- Brown the butter properlyButter browned with flour makes a brown roux, and that is what carries the flavour here. Work over medium heat and keep stirring until the mixture smells nutty and turns the colour of a walnut shell, roughly 6 to 8 minutes; if it scorches it turns bitter and must be started again.
- Add the juice lastOrange juice and Sherry go in just before serving, as written; adding them off the heat is the safer reading, since boiling either one flattens the aroma and the acid can also slacken a flour-thickened sauce.
- Brown StockThis means a stock made from browned beef or veal bones, deeply coloured and unthickened. A good unsalted beef stock stands in; the salt in the recipe assumes the stock is unseasoned, so taste before adding it all.
- Rind cut in fancy shapesPare the zest thin, with no white pith, and cut it into fine julienne or small diamonds. Blanching the strips a minute in boiling water removes the harsh edge, which the original leaves you to discover.
- Two orangesTwo oranges give roughly 1/2 cup of juice; start with half of it, taste, and add the rest, since a sweet modern orange can make the sauce cloying.
- Consistency and yieldEqual quarter-cups of butter and flour against about 1 1/3 cups of stock gives a thick, coating sauce. The recipe states no yield; with the juice and Sherry it comes to roughly 2 cups, and it can be thinned with more stock if it sets too stiff on standing.
- Cayenne"Few grains" means a pinch, well under 1/8 teaspoon. It is there for warmth behind the fruit, not for heat you can identify.