Melt butter; add flour, mustard, salt, stock, cook ten minutes; add [Currant Jelly], cook five minutes; add orange juice, rind, and wine. Serve when hot.
Orange Hollandaise
To [Hollandaise Sauce] add juice and rind of one orange and few grains of cayenne.
Oyster Sauce
- 2 tablespoons butter
4 tablespoons flour
1½ cups oyster liquor
1 cup oysters
¼ teaspoon salt
few grains cayenne
Parboil oysters; drain and reserve liquor. Make a [White Sauce] with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.
Pepper Sauce
To [Brown Sauce] add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve.