4661 Oranges au Blanc-Manger

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut off the tops of the oranges at the stalk end and remove the flesh as described for tangerines. Fill with French Blancmange and allow to set.

Replace the tops and arrange the oranges on a dish on a serviette.