Chapter XX · Entremets (Sweets) · No. 2691
2691—Oranges Rubannées
Garnish the empty orange-rinds with regular layers of variously coloured and flavoured blanc-manges, or with alternated fruit jellies. When about to serve, quarter the oranges.
N.B.—These quartered oranges are sometimes used for the garnishing of cold entremets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2691, p. 777. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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