Orange Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 24. The excerpt below is the record exactly as published.
Orange fritters. Curry soup with rice. Fry some slices of onions and warm in a stew-pan with à little curry-powder and butter, add the necessary quantity of stock ; boil and pass through a tammy, pour over rice, which has been boiled in stock, and serve. Stewed duck and turnips. Truss your duck and brown in a stew-pan with some fresh butter, peel and cut some young turnips into equal sizes and brown in the same butter, stir in a little powdered sugar. Reduce some stock to a thin brown sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and laurel leaves, stew the duck in this sauce, and when half cooked add the turnips, turn the duck from time to time, and be careful not to break the turnips, cook over a slow fire. Clear the sauce of all grease, and serve. Orange fritters. Peel your oranges, cut them into quarters, remove the pips, and cover with powdered sugar; dip into batter (see 13th, of November) and fry in boiling lard
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