Portuguese Sauce

Rub on a loaf of sugar, the peel of one lemon and one orange; scrape the sugar off with a spoon to obtain the part colored by the peels, then put this in a saucepan with a coffeespoonful of coriander seeds and two gills of port wine; set the pan on the fire and when a white foam rises to the top, remove it at once and cover. Half an hour later pour the wine through a fine sieve and add to it three gills of bechamel sauce (No. 409), and two of tomato puree (No. 730); let the sauce boil up once then strain it through a tammy; add to it the juices of both the lemon and orange, besides a spoonful of chopped parsley.