Page:Escoffier - A Guide to Modern Cookery.djvu/50



Remarks. — In order that the classification of the small sauces should be clear and methodical, I divide them into three parts.

The first part includes the small brown sauces; the second deals with the small white sauces and those suited to this part of the classification; while the third is concerned with the English sauces.

31—SAUCE BIQARRADE

This sauce is principally used to accompany braised and poëled 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 stock, completely remove its grease, and reduce 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 poëling stock, for duck or ducks, through linen; entirely remove the grease, and add four pieces of caramel sugar dissolved in one tablespoonful of vinegar per one-half pint of stock, the juice of the oranges and the lemon and the Julienne of rinds, as for the braised-ducklings sauce indicated above.