Oranges and Tangerines (Oranges et Mandarines).

2570—ORANGES A LA NORVEGIENNE

Cut a slice of peel from the top of each of the oranges, and empty them by means of a spoon. Three-parts fill the emptied peels with orange or tangerine ice, in accordance with the fruit under treatment, and cover the ice with Italian meringue, by means of a piping-bag.

Set the dish containing the garnished peels on a tray covered with broken ice, and quickly colour the meringue at the salamander.

2571—TANGERINES A LA PALIKARE

Cut the tangerines at the top and remove the sections without bursting the peel. Skin the sections raw. Fill the peels with rice for entremets, containing a little saffron; mould some of the same rice in a little dome-mould, and set it upon a carved cushion.

Cover this dome with the tangerine sections; coat the latter with some apricot syrup; and, all round, arrange the rice-garnished peels, opened side undermost.

2572—ORANGE OR TANGERINE SOUFFLÉ RIGHI

Without splitting them, empty the orange or tangerine peels.

Half-fill them with orange or tangerine ice, according to the fruit under treatment, and cover the ice with orange- or tangerine-flavoured _soufflé_-preparation. Place the dish containing the garnished peels upon a tray covered with broken ice; set in the oven that the _soufflé_ may cook quickly, and allow two minutes for tangerines and four minutes for oranges.