Corbeilles k la Trilby

Ingredients

• half a pound of lump sugar
• a gill of water
• five oranges

Method

1. 1

   Boil sugar and water until brittle.

2. 2

   Peel and section oranges, dip in boiling sugar, and arrange in an oiled mould.

3. 3

   Once dry, fill center with whipped cream and sprinkle with ground pistachio-nuts.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 57. The excerpt below is the record exactly as published.

gills of water ; when nearly dissolved, place it on the fire, adding a tiny pinch of cream of tartar. Boil it to 154 COOKERY A LA MODE casse, then take the pan off the fire and plunge the bottom into cold water to stop the boiling. Take up the oranges at one end and dip them into the sugar, then drain them and arrange the quarters singly on a pastry rack ; they must not touch each other. The sugar having cooled, take the quarters up and dip them with the side kept intact into the casse sugar again. Have ready either a round of marchepain, nougat, or cake, about half an inch thick, and arrange the quarters of orange on according to Plate XIX., dipping them into the casse sugar and white of ^^^ so that they may adhere ; one row should be done at a time and allowed to set, then begin another row, &c. Fill the centre with whipped cream flavoured with orange. Ornament with glace cherries and preserved violets to taste. Spin some sugar and ornament as in Plate. Spun sugar can be put instead of the flag, spun in the shape of a ship, harp, or any ornament. Keep it in a dry place till required. Corbeilles de Nougat Blanch half a pound of almonds and cut each lengthways into narrow pieces ; lay them on a dish in front of the fire to dry. Melt in a pan a quarter of a pound of castor sugar, and when it becomes a pale brown mix in the almonds, when it should become a soft paste. Make some small dariole-moulds very hot, "oil them with almond-oil and put some of the mixture whilst soft in them, and with the oiled handle of a SWEETS 155 teaspoon spread it round the mould as thinly as possible. When cold, turn out and fill with whipped cream flavoured with maraschino. On the top of each place a sugared violet with a pistachio-nut cut in halves, and place on each side of the violet to represent leaves. Make handles to the baskets by cutting strips of angelica and bending it across each basket. Corbeilles a la Peg Woffington Take six oranges, remove all peel and pith, divide the oranges into sections. Place these on a sieve and let them dry in the warm. Take a pound of loaf sugar and put it into half a pint of water, let it dissolve, then place the saucepan on the fire and boil till the sugar cracks. Take then the pan from the fire and dip each section of the orange in it and place them separately on the pastry- rack. Arrange these when dry in a round in rows, leaving a well in the centre with some melted sugar ; decorate with sugar violets, glace cherries, and pis- tachio-kernels. Fill the centre with whipped cream flavoured with pineapple and make a handle across with red brochettes fastened together with sugar. Cornucopias a la Sevign^ Have ready some cornucopia-moulds ; roll down some flaky pastry very thin, and cut it into pieces 156 COOKERY A LA MODE two and a half inches wide and ten inches long. Cut these again in two from corner to corner ; lay the wide part of the paste slips to the wide part of the moulds and bind them round to the point, lapping the paste slightly over at each fold ; wash over with water, dust sugar over from a dredger, and bake. When done, take out the moulds and set them on a pastry rack, and when cold lay in some whipped cream flavoured with any liqueur which may be preferred. (See Plate XXII.) Creme a la Coralie Make some wafers with four ounces of Vienna flour, eight ounces of castor sugar, and four eggs ; then roll out at once. Rub a baking-tin with wax and place it in a quick oven. Cut out twelve circles and curl up when hot. Oil a charlotte mould and place the wafers round it, each touching the other brushing over the inside a little sugar and water. Stand on ice. When ready, turn out and fill with stiffly whipped cream flavoured with vanilla or liqueur. The tops of the wafers can be ornamented with powdered pistachio-nuts, and the whole may have, if liked, spun-sugar ornamentations. Corbeilles k la Trilby Put half a pound of lump sugar and a gill ot water into a sugar-boiler and boil till the sugar becomes brittle. Peel five oranges

Cook this with the app: pantry check, scaling, and the assistant.