• 3–4 eggs according to size
• 4 oz. castor sugar
• 3 oranges
• rind of ½ lemon
• orange colouring
• ½ oz. gelatine
• 4 tablesp. water
• ½ pt. double cream

Proceed as for Milanaise Soufflé, using oranges in place of lemons. A little orange colouring may be necessary.

Decorate with chopped, blanched pistachio nuts.