Mandarines à la Crème (Mandarins with Cream)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Empty the mandarins.
  2. Prepare a mandarin Bavarois composition set a little firmer and add one third raw fresh cream to it.
  3. Fill the rinds with this composition.
  4. Keep in the cellar, packed in ice, until the moment of serving.

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