Mandarines d'Ortolans (Cold Ortolans in Mandarin Shells)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ortolans
- Mandarins
- Very fine jelly
Instructions
- Cut round the top of each mandarin peel and lift off the piece, keeping the stalk and a few leaves where possible.
- Remove the segments from the mandarins.
- Place a cold roast ortolan in each shell.
- Surround it with a few segments trimmed to the flesh.
- Fill the shell with very fine, lightly acidulated jelly and let it set.
- Dress on a napkin, replacing the cut piece of peel on each mandarin.