Ortolans à la Périgourdine

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

Ortolans
slices of bacon ↝ Beef, bacon, cooked [Bacon]
stock
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
truffles
champagne (Saumur will do)
purée of game

Instructions (3)

Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice.
Take as many truffles as there are ortolans, scoop out the centres and boil them in champagne (Saumur will do).
When done, pour a little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve.

Original Text

Ortolans à la Périgourdine.

Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres and boil them in champagne (Saumur will do). When done, pour a little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve.

Notes

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