M. à la crème d'Oranges.— Prepare a custard, as
given in the chapter on ices, for Tangerine cream ice,
only adding about 1½oz. of gelatine to the quart of
the mixture, before adding the orange juice, which
must be put in when the gelatine is thoroughly
melted, then finish off as before. To serve, turn out
with a garnish of quartered Tangerine oranges freed
from skin, pith, and pips, and dipped into boiled
sugar (see recipe), and used when crisp. This can
be made with ordinary oranges, but is far more
delicate when made with Tangerines.