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Oranges Glazed


Oranges or any other fruit glazed, when mounted in a pyramid, is called croque en bouche.

Peel the oranges; then divide the carpels and free them from the pith, and put them away in a warm place for a few hours; they may be left over night. Cut very fine wire in pieces about eight inches long, bend each piece at both ends, forming a hook; then run one end or hook through the carpel of orange, and hang it on a stick placed on something horizontally. In order not to spill any of the juice, hook the orange near the edge of that part that was the centre of the orange before being divided, and as the other end of the wire forms a hook also, it is easy to hang it.

Prepare syrup of sugar, and when at the sixth degree take it from the fire, dip each carpel of orange into it and hang it again, and so on for the whole. As soon as dry enough to handle them, which takes hardly half a minute, pull off the wire and serve when perfectly cold.

To mount them in pyramid is not difficult, but requires time. When they are cold, prepare again the same syrup of sugar as above, and take it from the fire. While the sugar is on the fire take a tin mould, a plain one, larger at the top than at the bottom, and slightly grease it with sweet-oil. A convenient size for a family is, seven inches high, six inches broad at the top, and only four inches at the bottom.

Place one carpel of orange, resting on the bottom of the mould, along the side and the edge upward; as soon as the sugar is out of the fire, dip one of the two ends of another carpel into it, the edge only, and immediately place it as the first one, and touching it. The syrup being hot and liquid, the two pieces will adhere; do the same with others till you have one row around the bottom. Commence a second row as you did the first, but this time the first carpel you place must be dipped in sugar, in order to adhere to the first row, and all the others must also be dipped so as to adhere not only to the first piece placed, but also to the first row; and so on for each row till the mould is full, or till you have as much as you wish. As soon as cold, place a dish on the mould, turn upside down, and remove the mould. You have then a sightly dish, but not better than when served only glazed.

Another way to make it

Grease with oil your marble for pastry, place the same mould as above over it but upside down, that is, the broader end down; grease the outside also with oil. Then place the rows of carpels of oranges all around outside of it, and in the same way as described above. The croque en bouche is more easily made this last way, but it is more difficult to remove the mould. Mould and fruit must be turned upside down carefully, after which the mould is pulled off.

If the syrup gets cold, it hardens, and cannot be used; in that state, add a little water and put it back on the fire, but it is difficult to rewarm it; generally it colors and is unfit. When that happens, make burnt sugar with it, or a nougat. It is better and safer to make a little of it, just what can be used before it gets cold, and if not enough, make some a second and even a third time. While the sugar is hot, and while you are dipping the fruit in it, be careful not to touch it, as it burns badly. In glazing the fruit first, some syrup falls in taking it from the pan to the stick; place your marble board, greased with oil, under, so that you can pick it without any trouble and use it.


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Hand-Book of Practical Cookery (1884).

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