No. 1286 Beignets d’Oranges.
Prepare a paste or batter as in the last, then peel eight middling-sized oranges, quarter them, without breaking the thin skin that divides them, and take off all the white pith, dip each piece singly into the batter, and then into a stewpan of hot lard; fry of a nice light colour, drain upon a napkin, lay them upon a baking-sheet, sift sugar over, glaze with the salamander, and serve them dressed in pyramid upon a napkin.
The fruit for any description of fritters may be soaked in any liqueur for half an hour before they are required, but it often prevents their being well fried.