Beignets d’Oronges

• orange
• sugar
• Two eggs
• a spoonful of olive oil
• hot lard

The orange caps are cut into slices, put on a plate, and sprinkled with sugar. Two eggs and a spoonful of olive oil are beaten together. The slices are coated in this batter, fried in hot lard, and browned on all sides. When crisp and golden they are removed from the pan, drained on absorbent paper,