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SAUCE BIGARADE [2 records]

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Record 1 2012-07-06

English

Subject field(s)
  • Culture of Fruit Trees
OBS

This species looks strangely like an orange, but it is more bitter and sour ... The essential oil made from its peel and leaves is used in perfumery ... The fruits are used to make preserves (the famous English marmelade). The zest is used in certain liqueurs, notably Cointreau and Curaçao, and the branches and leaves are distilled to produce an essential oil known as "petit grain".

French

Domaine(s)
  • Arboriculture fruitière
CONT

Nommée aussi «bigarade» ou «orange de Séville». L'orange amère a une épaisse écorce rugueuse, teintée de vert ou de jaune. Elle est surtout mise en conserve ou cuite(marmelade, confiture, gelée, sirop, sauce). Ses feuilles, utilisées en infusion, ont des effets digestifs et antispasmodiques. De ses fleurs, on extrait l'essence de Néroli Bigarade et l'eau de fleur d’oranger(qui aromatise les pâtisseries). Le Cointreau, le Curaçao et le Grand Marnier doivent leur saveur d’orange au zeste de la bigarade.

Spanish

Campo(s) temático(s)
  • Fruticultura
Save record 1

Record 2 1991-01-22

English

Subject field(s)
  • Recipes
DEF

Duck's gravy reduced, flavoured with orange and lemon juice, julienne of orange rind, and thickened with arrowroot or duck's liver.

French

Domaine(s)
  • Recettes de cuisine
DEF

Sauce constituée d’un caramel blond déglacé au vinaigre et mouillé d’un fond de veau brun, additionné de jus de citron et de bigarade, avec zeste détaillé en julienne.

Spanish

Save record 2

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