ORANGE CREAM SAUCE FOR PUDDINGS
Take a large ripe orange and rub a dozen lumps of sugar on the outside of the rind and dissolve these in a small quantity of butter sauce, and add the juice of the orange, strained. Now add a little cream, or half a pint of milk that has been boiled separately, in which case the sauce will want thickening with a little white roux. Rubbing the sugar on the outside of the rind of the orange gives a very strong orange flavor indeed--far more than the juice of almost any number of oranges would produce, so care must be taken not to overdo it. This is what French cooks call zest of orange.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
