Chapter XX · Entremets (Sweets) · No. 2690
Built upon: No. 2625French Blanc-mange
2690—Oranges au Blanc-mange
Cut the oranges and empty them as directed in the case of tangerines. Then fill them with French blanc-mange (No. 2625, French Blanc-mange), and let it set. Close the oranges with the slices cut off at the start, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2690, p. 776. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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