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.
Peaches and Nectarines (Pêches et Nectarines).
As nectarines may be prepared after the same recipes as peaches, there is no need to give special recipes for the former.
[2694—PÊCHES AIGLON]
After having peeled the peaches, poach them in a vanilla-flavoured syrup, and leave them to cool therein. Drain them, dish them upon a layer of vanilla ice-cream, spread in a false-bottomed silver timbale, the inner compartment of which contains broken ice. Sprinkle crystallised violets over the peaches; set the timbale on a block of ice, carved to represent an eagle, and cover the whole with a veil of spun sugar.
[2695—PÊCHES A L’AURORE]
Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool there. Drain them; dish them in a silver timbale, upon a layer of “iced [mousse] with strawberries,” and coat the whole with a Curaçao-flavoured
sabayon.
[2696—PÊCHES ALEXANDRA]
Poach the peaches in a vanilla-flavoured syrup and let them completely cool. Dish them in a timbale surrounded by ice [778] ]containing on its bottom a layer of vanilla ice-cream, covered with a strawberry purée. Sprinkle the peaches with white and red rose-petals, and veil the whole with spun sugar.