Orange Salad

Ingredients

• two sour juicy (not bitter) oranges
• a large glass of port wine

Method

1. 1

   Peel and section the oranges, remove the skin, steep in port wine for an hour, and serve in a crystal dish.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 69. The excerpt below is the record exactly as published.

orange salad. This is a most excellent sauce for most kinds of game, such as venison, hare, wideon, teal, wild pigeon, etc., etc. To see Mons. Frederick of the Restaurant Tours d' Argent in Paris serve this dish is as good as a play. An assistant cook with great solemnity bears from the kitchen the dish containing the bird ; he is followed by other two carrying the various ingredients for making the sauce, and two waiters come after carrying the ashets, etc., and, last of all, Mons. Frederick himself bringing up the rear. He commands the cook to show the duck to the diners and then to place it on the side table to be operated on. One of the waiters hands him a knife and fork, which he gracefully flourishes, and then deftly cuts thin slices from the breast and places them on a hot ashet. He then orders one of the cooks to put the carcase into the press, and another to turn the handles. 153 BANQUETS OF THE NATIONS The sauce ingredients are with obeisance handed to him one by one, and he finishes the sauce with much thought and care. He then pours it over the slices of duck, draws himsslf up to his full height, waves his arms, and in a loud voice exclaims " Voila ! " with the air oi one who has achieved a mighty deed. Orange Salad. Take two sour juicy (not bitter) oranges, peel and divide into sections ; with a pair of scissors or a very sharp knife remove the transparent skin, pith, etc. Steep the pieces of orange flesh for an hour in a large glass of port wine

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