Bigarde Sauce

A bigarade orange is a sour orange before it changes to an orange color; peel it without touching the white parts, using a peeling knife (Fig. 156), cut the peel up into small fine Julienne, plunge it into boiling water, and cook it until it is tender; drain and enclose it in a covered saucepan with four gills of espagnole (No. 414) or veloute (No. 415) if needed for a white sauce. Just when ready to serve, finish the sauce with a dash of cayenne pepper, meat glaze, the orange juice and the juice of a lemon; strained through a tammy, adding two ounces of fine butter. The bigarade can be replaced by an orange and a lemon, using the peel and juice of both fruits.