Ortolans aux Truffes

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 25 min Total: 25 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Main Ingredients
Instructions (11)
  1. Make a large round hole in the middle of each truffle.
  2. Put a little chicken forcemeat in the hole of each truffle.
  3. Cut off the heads, necks, and feet of the birds.
  4. Season the birds with salt and pepper.
  5. Lay each bird on its back in one of the stuffed truffles.
  6. Arrange the stuffed truffles with birds in a stewpan.
  7. Lay thin slices of bacon over the birds.
  8. Pour over them some good stock, into which a gill of Madeira has been poured.
  9. Simmer them very gently for twenty-five minutes.
  10. Dish the ortolans on toast.
  11. Strain the gravy over the ortolans.
Original Text
Ortolans aux Truffes. Take as many even large-sized truffles as ortolans; make a large round hole in the middle of each truffle, and put in it a little chicken forcemeat. Cut off the heads, necks, and feet of the birds, season with salt and pepper, and lay each bird on its back in one of the truffles. Arrange them in a stewpan, lay thin slices of bacon over them, pour over them some good stock, into which a gill of Madeira has been poured, and then simmer them very gently for twenty-five minutes. Dish the ortolans on toast, and strain the gravy over them.
Notes
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