Chapter XX · Entremets (Sweets) · No. 2412
2412—Sauce Orange
Rub some orange marmalade through a sieve; add thereto one-third of its bulk of apricot sauce, and flavour with curaçao.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2412, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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