Home › The World's Kitchen › Sauce Bigarade

Sauce Bigarade

Entirely remove the white part of the two orange rinds, then cut them in small julienne strips, place and boil in boiling water ten minutes. Drain, place in a small saucepan with two tablespoons currant jelly, half gill port wine, juice of a sound orange, one and a half gills demiglace, and half saltspoon cayenne pepper. Mix well, let reduce to half the quantity, mixing once in a while, then serve as directed.