Tangerines A La Palikare
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 427. The excerpt below is the record exactly as published.
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 thesame 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
Cook this with the app: pantry check, scaling, and the assistant.