Bustards à la Russe

Ingredients

• young bustards
• plenty of butter
• salt
• pepper
• thin slices of bacon
• thin light paste
• beaten yolks of egg
• rich gravy

Method

1. 1

   Pluck, draw, singe, and truss some young bustards, cut a deep slit down each breast, which fill with plenty of butter, sprinkle with salt and pepper, cover with thin slices of bacon, and very thin light paste, brush over with beaten yolks of egg, and bake in the oven.

2. 2

   Stir a little brown thickening into some rich gravy, and hand in a sauceboat at the same time as the bustards.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 134. The excerpt below is the record exactly as published.

Bustards à la russe. Macaroni à l'italienne, Maccaroni à l'italienne, Croquettes de semoule. Semolina croquettes. Stewed calf’s kidneys. Trim and mince the kidneys, toss in a sautapan with butter, salt, pepper, a pinch of grated nutmeg, chopped boiled mush- rooms, eschalots, and parsley ; add a little flour, and moisten with reduced Spanish sauce and white wine ; when thoroughly done, stir in a little butter, the juice of a lemon, and serve, Chicken fritters. Cut up a cold roast chicken into joints, and soak for an hour in vinegar seasoned with salt, pepper, and chopped mixed herbs ; drain, dry in a cloth, and dip into batter, to which you have added some whipped whites of egg ; fry in melted lard or butter, and serve garnished with fried parsley. Bustards à la Russe. Pluck, draw, singe, and truss some young bustards, cut a deep slit down each breast, which fill with plenty of butter, sprinkle with salt and pepper, cover with thin slices of bacon, and very thin light paste, brush over with beaten yolks of egg, and bake in the oven. Stir a little brown thickening into some rich gravy

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