BROWN SAUCE WITH RED WINE AND SHALLOTS
An excellent sauce to serve with duck or game, Sauce Bigarade (sohs bee-gahr-ahd) takes quite a long time to prepare but it is well worth the trouble.
15 FLUID OUNCES
1 tablespoon butter
2 shallots, finely chopped
4 fl. oz. red wine
1 bay leaf
15 fl. oz. Demi-Glace Sauce juice and thinly pared rind of
1 teaspoon redcurrant jelly
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the shallots and cook them, stirring occasionally, for 3 to 5 minutes or until they are soft and translucent but not brown.
Add the wine and bay leaf and, stirring occasionally, cook for 5 minutes or until the liquid is reduced by about one- third. Stir in the demi-glace sauce. Add the orange juice and half of the orange rind. Reduce the heat to low and simmer the sauce for 7 minutes, stirring occasionally.
Meanwhile, finely chop the remaining orange rind. Place the rind in a small saucepan and cover with water. Place the pan over high heat and bring the water to the boil. Cook for 5 minutes. Remove the pan from the heat and drain the rind.
Remove the pan containing the sauce from the heat. Strain the sauce into another medium-sized saucepan. Stir in the rind and the redcurrant jelly. Bring the sauce to the boil over moderate heat and, stirring occasionally, cook for 2 minutes or until the jelly has dissolved.
Remove the pan from the heat.
Pour the sauce into a warmed sauceboat and serve immediately.