Cut off the tops of the tangerines; carefully remove the fruit in segments and trim them of all skin and pith.
Fill the emptied skins with Prepared Rice for sweet dishes lightly coloured and flavoured with saffron; put some of the same mixture into a small dome-shaped mould. When set, turn out the mould on to a sculpted rice base placed in the centre of a round dish.
Cover the mould of rice with the segments of tangerine, coat with lightly thickened apricot syrup and surround with the filled tangerines, rice side upwards.
© 1903 All rights reserved. Published by Taylor and Francis.