Orange Fritters a la Talleyrand

For one-third.—Cut two oranges into six pieces, leaving on the rind, then peel them closely and remove the seeds; besprinkle with fine sugar and drain on a cloth; dip each separate piece in frying batter (No. 137), and plunge into hot fat, and when of a fine color and very crisp drain these six pieces on a baking sheet and glaze the surfaces under a salamander (Fig. 123).

For one-third.-Peel a medium-sized orange, divide it as for orange glacees with caramel and immerse them in frying batter (No. 137), plunge into very hot fat, and when they have attained a fine color drain and besprinkle with vanilla sugar.

For one-third.—Peel three oranges to the pulp and pass a knife between the sections; take off all the skin and suppressing the seeds macerate in a little prunelle and sugar; wrap two pieces of orange in a rissole made of very thin brioche paste (No. 130), having it two and a quarter inches in diameter; fold the paste over and fasten the edges together, then put to rise in a mild temperature; fry to a fine color, drain well, dry and glaze with a light flavored icing (No. 102). Dress these three kinds of fritters on a napkin, all on the same dish, but in separate groups.