4529 Mandarines à la Palikare

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.