Ortolans in Cases

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 (13)

forcemeat

three rashers of bacon chopped fine ↝ Beef, bacon, cooked [Bacon]
two shalots
one bayleaf
a bouquet garni
half a teaspoonful of black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
half a pound of calf's liver, cut small ↝ Liver, beef [Liver and organ meats]
the yolks of three hard boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some truffle cuttings

for the cases

well-oiled paper case

for the gravy

gravy made from the bones and trimmings of the birds ↝ Gravy, NFS [Dips, gravies, other sauces]
half a pint of rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a glass of claret

Instructions (9)

Bone as many ortolans as are required.
Prepare the forcemeat: fry chopped bacon with shalots, bayleaf, bouquet garni, black pepper, and salt until coloured.
Add calf's liver, cut small, and fry until brown.
Pound the mixture in a mortar, add yolks of three hard-boiled eggs and truffle cuttings, pound again, and pass through a sieve.
Stuff the ortolans with this forcemeat, roll them up, and place them in well-oiled paper cases.
Bake in a quick oven.
Prepare the gravy: reduce gravy made from the bones and trimmings of the birds, half a pint of rich gravy, and a glass of claret by one half.
Pour the reduced gravy over each case before serving.
Serve as hot as possible.

Original Text

Ortolans in Cases.

Bone as many ortolans as are required, have ready about three rashers of bacon chopped fine, which must be put into a sauté-pan with two shalots, one bayleaf, a bouquet garni, half a teaspoonful of black pepper and salt to taste. These must be fried till coloured; then add half a pound of calf's liver, cut small, and fried till brown; next place them in a mortar and pound them well, add the yolks of three hard boiled eggs and some truffle cuttings, pound again, and pass through a sieve; stuff the ortolans with this forcemeat, roll them up, and place them in a well-oiled paper case, and then bake in a quick oven. Pour over each case before serving a gravy made from the bones and[Pg 31] trimmings of the birds, half a pint of rich gravy and a glass of claret, which should be reduced one half: send to table as hot as possible.

Notes

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