3738 Mandarines d’Ortolans

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The end of the season for buntings coincides with the arrival of the first tangerines which at this time are still a little sour and thus very suitable for this preparation.

Cut off the tops of the tangerines and remove the flesh, leaving empty cases and lids. Place one cold roast bunting in each empty tangerine case and fill up with an excellent lightly acidulated aspic jelly. Allow to set.

Arrange on a serviette on a dish and replace the tops of the tangerines which should have their stalks and a few leaves attached if possible.