4661 Oranges au Blanc-Manger

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.