Bruants en Surprise — Reed Birds in Surprise

Ingredients

• some reedbirds
• some good-sized baked potatoes
• some Truffle sauce

Method

1. 1

   Prepare and cook some reedbirds as instructed for Vol au Vent a la Banquier.

2. 2

   Prepare baked potatoes by cutting a piece off one end and standing them upright to cook.

3. 3

   When baked, cut off the tops and scoop them out.

4. 4

   Place a bird in each potato, pour over Truffle sauce, set the covers on the potatoes, and put in the oven for 15 minutes.

5. 5

   Serve on folded napkins.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 25. The excerpt below is the record exactly as published.

Bruants en Surprise — ^Reed Birds in Surprise, Potatoes. ^ j Prepare and cook some reedbirds as instructed for Vol au Vent a la Bcmquier. Prepare also some good-sized baked potatoes by cutting a piece oflf one end and standing the tubers up- right to cook and then, when baked, cutting oflf the tops also and scooping them out with a vegetable spoon. Place a bird in each potato, and pour oyer it some Truffle sauce

Cook this with the app: pantry check, scaling, and the assistant.