Difference between revisions of "Poume d'oranges (recipe)"

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# Remove and drain.
 
# Remove and drain.
  
'''To roast the meatballs:''
+
'''To roast the meatballs:'''
 
# Place the meatballs on skewers with about an inch gap between each one. Roast them on a rotissary until they start to brown. If roasting them in an oven, place them on a baking sheet, ensuring they are thoroughly covered in egg white. Cook them until the egg white begins to set and turn '''white''' - ''do not overcook''. This will make the inner white coating of the orange peel.  
 
# Place the meatballs on skewers with about an inch gap between each one. Roast them on a rotissary until they start to brown. If roasting them in an oven, place them on a baking sheet, ensuring they are thoroughly covered in egg white. Cook them until the egg white begins to set and turn '''white''' - ''do not overcook''. This will make the inner white coating of the orange peel.  
 
# Coat the meatballs in the egg yolk, adding a little yellow food dye for a deeper orange colour.
 
# Coat the meatballs in the egg yolk, adding a little yellow food dye for a deeper orange colour.

Revision as of 03:29, 25 July 2003