Prepare about three parts of the quantity of plombière ice as directed
in the last, to which, when half frozen, add a pint and a half of
whipped orange jelly (No. 1236) just upon the point of setting, beat the
whole well together with the spatula, working it until well frozen; have
a dozen and a half of oranges, peeled, quartered, and passed in sugar as
directed for vol-au-vent (No. 1147), and place them in a basin upon ice;
when ready to serve make a border of patisserie d’amande (No. 1183) upon
your dish, in the centre of which put a little of the plombière, then a
layer of oranges, then plombière and oranges again, proceeding thus and
finishing in pyramid; garnish round with a little of the orange jelly
(clear), chopped and in croutons, and serve.