1110. ORTOLANS IN CROUSTADES, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (2)
  1. Place the ortolans in a sautapan with three tablespoonfuls of salad oil, a bruised clove of garlic, some chopped truffles, mushrooms, and parsley; season with mignonette-pepper, salt, nutmeg, and the juice of a lemon; fry them in this over a brisk fire for about ten minutes, adding a small piece of glaze and a spoonful of Espagnole sauce when done; toss the whole together, and then put the ortolans into small oval croûstades of bread, fried in oil.
  2. Pour the fine-herbs over them, and place them upon a baking-sheet in the oven for about a quarter of an hour, that they may acquire a bright light-brown colour; then dish them up, pour some Provençale sauce (No. 25) over them, and serve.
Original Text
1110. ORTOLANS IN CROUSTADES, A LA PROVENCALE. PLACE the ortolans in a sautapan with three table-spoonfuls of salad oil, a bruised clove of garlic, some chopped truffles, mushrooms, and parsley; season with mignonette-pepper, salt, nutmeg, and the juice of a lemon; fry them in this over a brisk fire for about ten minutes, adding a small piece of glaze and a spoonful of Espagnole sauce when done; toss the whole together, and then put the ortolans into small oval croûstades of bread, fried in oil. Pour the fine-herbs over them, and place them upon a baking-sheet in the oven for about a quarter of an hour, that they may acquire a bright light-brown colour; then dish them up, pour some Provençale sauce (No. 25) over them, and serve.
Notes
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