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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 syrup. Strip the white skin from the oranges, remove the pips, and divide the fruit into quarters. Thicken the syrup by pouring it when boiling upon a dessert-spoonful of arrow-root which has been mixed smoothly with a little cold water, and stirring it well. Add a little brandy and two or three drops of cochineal, and pour the syrup upon the fruit. When cold it will be ready for the vol-au-vents.