Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);137 OXFORD SAUCE
Make a Cumberland sauce according to No. 134, with this difference: that the Julienne of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, i.e., two-thirds of a tea-spoonful of each.