Chapter XX · Entremets (Sweets) · No. 2693
2693—Oranges Soufflées en Surprise
Empty the oranges as above; garnish the rinds with an orange soufflé preparation, and cook the latter.
On taking the oranges out of the oven, cover the soufflé with the slices cut off at the start; dish the oranges on a napkin, and serve them instantly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2693, p. 777. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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