Vol-au-vents with Orange

Ingredients

• three or four large oranges
• four ounces of loaf sugar
• half a pint of water
• a dessert-spoonful of arrowroot
• a little brandy
• two or three drops of cochineal

Method

1. 1

   Prepare and bake vol-au-vents.

2. 2

   Boil orange rind with sugar and water to make syrup.

3. 3

   Remove pips from oranges, divide into quarters, thicken syrup with arrowroot, add brandy and cochineal, then pour over fruit.

4. 4

   Fill vol-au-vents when cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2232. The excerpt below is the record exactly as published.

half a pint of water for ten minutes, put in the gooseberries, and let them simmer gently tiU tender but unbroken. Strain them, and if necessary put the syrup back again, and let it boil a few minutes till it is very thick, then pour it over the fruit. When cold it will be ready for the vol-au-vents. Time, ten to fifteen minutes to simmer the gooseberries. Vol-au-vents, Orange.— Prepare the vol-au-vents, and bake them in the usual way. Let them get cold. Pare the rind very thinly from three or four large oranges, put it into a saucepan with four ounces of loaf sugar and half a pint of water, and boil to a clear s}Tup. Strip the white skin from the oranges, remove the pips, and divide them into quarters. Thicken the syrup by pouring it when boUing ujjon a dessert-spoonful of arrowroot which has been mixed smoothly with a little cold water, and stirring it well. Add a little brandy

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