No. 1334 Gateaux de Fruit à la Gelée d’Orange mousseuse.
Make a chartreuse of fruit as directed (No. 1269) in a large oval mould, having a quantity of fruit left; have also about a quart of orange jelly (No. 1236), which place upon ice in a bowl, whisking it until upon the point of setting, when place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve dip in lukewarm water, and turn it out upon your dish; serve garnished round with orange jelly in the skins of the oranges (No. 1237), cut in quarters after it has set.