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Bitter Orange Sauce (sauce à la bigarade)

Bitter orange sauce (sauce à la bigarade) for roast goose and duck, from Erken 1914: orange juice reduced by half with brown sauce and meat stock, strained and finished with blanched strips of orange peel, port, lemon juice, salt, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 337 (falt i det fri)

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About the dish

Erken's version of the classic bigarade sauce, prescribed for roast goose and duck. The Norwegian name "pommerans" refers to the bitter orange, but the recipe uses an ordinary orange with the peel boiled to draw out the bitterness.

How to make it

  1. 1

    Orange

    Squeeze the juice from the orange and strain it. Cut the orange peel into fine strips.

  2. 2

    Blanch the peel

    Cover the peel strips with cold water, bring to a boil, and simmer for 10–15 minutes. Strain off the water and lay the peel on a cloth.

  3. 3

    Reduce the sauce

    Combine the brown sauce, meat stock, and orange juice, set over the heat, and let it simmer until reduced by half. Strain the sauce.

  4. 4

    Finish

    Pour the sauce back into the pot and add the orange strips, port, lemon juice, and salt and pepper to taste.

Changes from the original

Measurements converted to modern units (dl, tsp), "kjøtkraft" rendered as meat stock, and the method split into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 337) → 1949 (korrekturlest, s. 373)~93% av teksten endretfjernetlagt til
(For stekt gaas Smør og and.) 1 appelsin ¼ l. brun saus ¼ l. kjøtkraft 1 del. portvin 1 teskefuld citronsaft salt pepper. Saften presses fra appelsinen, siles. Appelsinskallet skjæres i fine strimler, dækkes mel langbrunes, spes med koldt vand og bringes til kokepunktet. Smaakoker skyen, småkoker i 10—15 10 minutter, vandet siles fra, og skallet lægges op paa et klæde. Den brune saus, kraft tilsettes vinen og appelsinsaft blandes sammen, sættes over ilden champignons, trøfler, kokt salt tunge og smaakoker, til det er indkokt til det halve. Siles, haves tilbake hønsekjøtt, skåret i gryten, tilsættes appelsinstrimlerne, portvin, citronsaft samt salt strimler. Gis et raskt opkok, og pepper efter smak. holdes varm i varmt vannbad til sausen skal serveres.

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Frequently asked questions

What is bitter orange sauce used for?
According to the original recipe, it is meant for roast goose and duck.
Why should the orange peel be blanched?
The peel is cut into fine strips, covered with cold water and brought to a boil, then simmered for 10–15 minutes before the water is strained off. This tenderizes the peel and removes much of the bitterness.
How much should the sauce be reduced?
Brown sauce (¼ l), meat stock (¼ l), and orange juice are combined and simmered until reduced by half. It is then strained, and the orange strips, 1 dl port, 1 teaspoon lemon juice, salt, and pepper are added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 337.

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