Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 51

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Take the rind from an orange as thinly as possible, take off all the pith, and cut it into thin strips, three quarters of an inch in length; boil them five minutes in water, and drain them upon the back of a hair sieve; then put a pint of demi-glace (No. 9) into a stewpan with six spoonfuls of consommé (No. 134), reduce it over the fire to the consistency of demi-glace, then add the rind of the orange and a little sugar, boil it another five minutes, and when ready to serve add a little of the juice of the orange.