(511). Orange Sauce (Sauce A L'Orange)

Shred the peel of an orange as finely as possible, throw the pieces into boiling water, and let them cook for five minutes, then drain and put them into a saucepan with two gills of beef juice, three gills of espagnole (No. 414), the juice of two oranges and of one lemon, and a pinch of cayenne pepper.

(512). Sauce A La D'Orleans (Sauce A La D'Orleans)

Fry lightly in one ounce of butter three chopped shallots; add a tablespoonful of meat glaze (No. 401l, and one pint of allemande sauce (No. 407), and incorporate into it half a pound of crawfish butter (No. 573) and a pinch of cayenne pepper; strain through a tammy and serve.

(513). Oyster Sauce (Sauce Aux Huitres)

Poach in white wine one dozen small oysters; strain the juice and leave it to settle. Put on the fire to reduce three gills of veloute' sauce (No. 415), and stir into it slowly one gill of good fish stock (No. 195) and the oyster juice, thickening the whole with half a gill of cream, and two egg-yolks; season with salt, pepper, nutmeg, and the juice of a lemon; then strain the sauce, add a little butter to it, also the oysters and some chopped parsley.

(514). Sauce A La Palermitaine (Sauce A La Palermitaine)

Place all together in a saucepan one ounce of cooked, minced ham, one ounce of chopped pigno-las, one clove of garlic, one gill of oil, eight tomatoes washed, cut across in two and well pressed, a bunch of parsley garnished with as much bay leaf as thyme, mignonette, nutmeg and two cloves. Let all cook, then drain, and strain forcibly through a tine sieve, reduce together both the broth and puree, adding to it two gills of white wine, a teaspoonful of sugar, three gills of broth, one quart of allemande ( No. 407), four ounces of butter, and the pulp of a lemon.

(515). Parisian Sauce (Sauce Parisienne)

To make the essence, cook two ounces of truffle parings in three gills of boiling dry white wine with some parsley, bay leaf, and a small minced shallot, then leave it for half an hour in a high covered saucepan in a bain-marie before draining it over a sieve. Pour this essence into a pint of veloute (No. 415); reduce and add two spoonfuls of meat or chicken glaze (No. 398), a pinch of cayenne, and stir in just when ready to serve two ounces of butter and the juice of a lemon.

(516). Perigord Sauce (Sauce Perigord)

Peel eight ounees of medium sized fresh Perigord truffles; cook them for five minutes with salt and Madeira wine, then remove from the fire and keep them in the covered saucepan. Make an infusion with two gills of Madeira wine, one ounce of raw ham, the truffle peelings, thyme and bay leaf, and a few sprigs of parsley. Put on the fire to reduce, four gills of good veloute (No. 415), and incorporate into it slowly, one gill of cream, and the same quantity of the Madeira wine infusion already prepared. When the sauce is succulent and sufficiently consistent, strain and pour it into a saucepan, mixing in with it the cooked truffles cut into thin slices; keep the sauce warm in a bain-marie.