Oranges.
[2690—ORANGES AU BLANC-MANGE[!-- TN: original reads "-MANGER" --]
Cut the oranges and empty them as directed in the case of tangerines. Then fill them with French blanc-mange (No. [2625]), and let it set. Close the oranges with the slices cut off at the start, and dish them on a napkin.
[777]
][2691—ORANGES RUBANNÉES[!-- TN: acute invisible --]
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.
[2692—ORANGES EN SURPRISE]
Cut a lateral slice from each orange, representing about one-fourth of their height, and empty them. Garnish the peels with orange ice; cover the latter with [Italian meringue]; set the garnished peels on broken ice, lying on a tray, and set them in a sufficiently hot oven, to quickly colour the meringue. On taking the oranges out of the oven, close each with the slices cut from them at the start, in which are stuck imitation leaves and stalks, made from pulled sugar. Dish them on a napkin.
[2693—ORANGES SOUFFLÉES[!-- TN: acute invisible --] EN SURPRISE]
Empty the oranges as above; garnish the rinds with an orange [soufflé] preparation, and cook the latter.