Orange Chartreuse à la Royale from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Line a plain charlotte mould thinly with lemon or orange flavoured jelly, remove the peel and pith from five or six oranges, and cut out the pulpy parts of their natural divisions free from the ski...
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Cooking tools:
- Charlotte mould
- Paring knife
- Cutting board
Ingredients
- carmine
- manner
- cherries
- pistachio nuts
- lemon jelly
- oranges
- shreds
- orange
- jelly
- charlotte mould
- lemon
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