Orange Salad

Salade d’Oranges


Cut the peel from six oranges, carefully removing all the pith, then cut out the pulpy pieces in each of the natural divisions so that there is no skin of any kind or pips taken with the pieces of fruit, sprinkle over these pieces a little very finely chopped tarragon and chervil, a dessertspoonful of salad oil, a dessertspoonful of brandy, and a pinch of sugar. Serve up in a pile on a dish. This salad should be served very cold, and should be placed on ice if possible one hour before using.