Orange Sauce
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1⅓ cups Brown Stock
- ½ teaspoon salt
- Few grains cayenne
- Juice 2 oranges
- 2 tablespoons Sherry wine
- Rind of 1 orange, cut in fancy shapes
Steps
- 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.
More recipes with butter, flour, broth or stock, cayenne pepper, orange or wine
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.