Recipe – “Orange and Celery Salad”

“ORANGE AND CELERY SALAD” “A Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson   4        oranges, peeled and separated into segments, all pith and membrane removed 1        head celery, finely sliced 1        mild onion, peeled and coarsely chopped 1        teaspoon coriander seeds, … More Recipe – “Orange and Celery Salad”

Recipes – “Orange-flower Creams” & “Langues De Chat Biscuits”

“ORANGE-FLOWER CREAMS“ “A Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson   6        egg yolks 2         oz. Vanilla sugar 1        teaspoon corn-flour 1/2    oz. Powdered gelatine 3        Tablespoons water 3/4     pint single cream 1        Tablespoon orange-flower water 1        … More Recipes – “Orange-flower Creams” & “Langues De Chat Biscuits”

Recipe – “Cranachan”

  “CRANACHAN“ “A Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson     3         oz. Coarse oatmeal 1         Tablespoon clear honey 2         Tablespoon Scotch Whiskey or Drambuie 10        Fl. Oz. Double or whipping cream, whipped 1          piece stem ginger, chopped, … More Recipe – “Cranachan”