Here is the orange sauce mentioned in the previous post…
3 tablespoons butter.
Stir in until browned:
4 tablespoons flour
Stir in slowly:
1 1/3 cups stock (I used chicken broth)
Salt and paprika.
Keep the sauce hot over hot water.
Shortly before serving add:
1 tablespoon grated orange rind
2/3 cup hot orange juice
2 tablespoons sherry.
The cookbook calls this orange sauce for game, but I found it very good with grilled chicken. Due to not having all ingredients on hand, I substituted the red wine in my cupboard for the sherry, and I omitted the orange rind. I also deviated by adding a few squirts of Tabasco.
The sauce is not strongly orange flavored, but has a good fruity influence.
From: Irma S. Rombauer and Marion Rombauer Becker, The Joy of Cooking (Indianapolis, Bobbs-Merrill Co., 1952). The Foreword gives background for this edition: “The first ‘Joy,’ a modest volume, was published privately in 1931….In 1936 the Bobbs-Merrill Company brought out an enlarged and revised edition of my timidly launched maiden effort and this was followed by a second enlarged and revised edition in 1943. A new edition is now before you.”