31—Sauce Bigarrade

This sauce is principally used to accompany braised and No. 250, Poëlings ducklings. In the first case, the duckling’s braising stock, being thickened, constitutes a sauce. In the second case, the stock is clear, and the procedure in both cases is as follows:—

1. After having strained the braising sauce, completely remove its grease, and reduce it until it is very dense. Strain it once more through muslin, twisting the latter; then, in order to bring the sauce to its normal consistence, add the juice of six oranges and one lemon per quart of sauce. Finish with a small piece of lemon and orange rind cut regularly and finely, Julienne-fashion, and scalded for five minutes.

2. Strain the No. 250, Poëlings stock, for ducklings or wild ducks, through linen; entirely remove the grease, and add four pieces of caramel sugar dissolved in one tablespoonful of vinegar per one-half point of stock, the juice of the oranges and the lemon and the Julienne of rinds, as for the braised-ducklings sauce indicated above.