[2571—TANGERINES A LA PALIKARE]
Cut the tangerines at the top and remove the sections without bursting the peel. Skin the sections raw. Fill the peels with rice for entremets, containing a little saffron; mould some of the same rice in a little dome-mould, and set it upon a carved cushion.
Cover this dome with the tangerine sections; coat the latter with some apricot syrup; and, all round, arrange the rice-garnished peels, opened side undermost.
[2572—ORANGE OR TANGERINE SOUFFLÉ RIGHI]
Without splitting them, empty the orange or tangerine peels.
Half-fill them with orange or tangerine ice, according to the fruit under treatment, and cover the ice with orange- or tangerine-flavoured [soufflé]-preparation. Place the dish containing the garnished peels upon a tray covered with broken ice; set in the oven that the [soufflé] may cook quickly, and allow two minutes for tangerines and four minutes for oranges.
Peaches (Pêches).
[2573—PÊCHES A LA BOURDALOUE]
Poach the peaches (cut into two) in some vanilla-flavoured syrup, and then proceed exactly as for No. [2549].