Orange Salad

Ingredients

• Peel the oranges
• sufficient refined syrup
• some shavings of the orange peel

Method

1. 1

   Prick the oranges with a fork, soak in cold water, then boil in a preserving-pan with boiling water and orange peel for ten minutes.

2. 2

   Change the water and boil again until tender.

3. 3

   Drain and boil in syrup until thick.

4. 4

   Cut the fruit into quarters and serve with syrup.

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 22. The excerpt below is the record exactly as published.

Orange salad. Broiled slices of shad, maitre d’hôtel. Cut the shad into slices about an inch thick, soak in olive oil, with fine herbs, salt, and pepper for an hour ; broil over a slow fire, serve with maître d'hôtel sauce (see 23rd of March). Beetroot with cream. Peel and slice your beetroot, boil over a slow fire in béchamel sauce (see 16th of August). Orange salad. Peel the oranges, prick them with a fork in several places, and soak in cold water, put them in a preserving-pan, with boiling water and some shavings of the orange peel; boil for ten minutes, change the water, and boil again until quite tender, plunge them into cold water, put sufficient refined syrup

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