Chapter III · The Small Compound Sauces · No. 89
Built upon: No. 30Hollandaise Sauce
89—Maltese Sauce
To the Hollandaise Sauce, given under No. 30, Hollandaise Sauce, add, when dishing up, the juice of two blood oranges (these late-season oranges being especially suitable for this sauce) and half a coffeespoonful of grated orange-rind.
Maltese Sauce is the finest for asparagus.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 89, p. 39. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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