Prepare the tartelettes as described, have eight oranges, peel and cut
off the white pith and divide each orange into twelve pieces, make a
syrup with half a pound of sugar and half a pint of water, reduce till
rather thick, then throw in half the oranges, let them boil one minute,
take them out, lay them upon a dish, and put in the remainder, stew one
minute as before, reduce the syrup again, and when nearly cold pour it
over the oranges; when ready fill your tartelettes and serve.