Chapter XX · Entremets (Sweets) · No. 2688
2688—Mandarines à la Crème
Empty the tangerines, and fill their peels with a somewhat thick tangerine Bavarois preparation, combined with a third of its bulk of fresh, raw cream.
Place them in ice until they have to be served; dish them as directed in the preceding recipe.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2688, p. 776. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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