Ortolan in Patties au Jus

Ingredients

• puff paste
• one tablespoon butter
• one tablespoon flour
• one cup of the milk
• sherry
• pepper
• salt

Method

1. 1

   Make small patties by rolling puff paste out about half inch thick; cut with the patty cutter the size that is wanted; then take one size smaller cutter, press down in the centre not to cut it through — this will form a cover when the patty is baked.

2. 2

   Bake in a medium oven, not too hot.

3. 3

   When done, remove the cover, scoop out, leaving them in a pan over the oven to get hot.

4. 4

   Have a forcemeat made from the ortolans; take with a teaspoon and poach in a pan with a little milk, from five to six minutes; take up.

5. 5

   Put in saucepan one tablespoon butter and one tablespoon flour; add to that one cup of the milk that the quenelles have poached in; flavor with sherry, pepper, and salt; add the quenelles to the sauce, then some cream; fill the patties, arrange on a hot platter on a paper doily; garnish with watercress or parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 357. The excerpt below is the record exactly as published.

pepper and salt, put in a very hot oven and roast from eighteen to twenty minutes — uncovered — basting it now and then while roast¬ ing. When done and ready to serve, cut the breast out on both sides, then slip the knife right through the breast lengthwise, split breast in halves so that the bird is served for four people; put on a platter that has been decorated with a border of fried bread rings all around and a branch of watercress stuck into each hole of the bread. Serve with a rich Perigueux sauce around and fried hominy, with the salad. AMERICAN COOK BOOK Grouse Mousse ( Mousse de Coq de Bruyere ) a la Perigueux When legs and second joints are left over from the dinner before, remove skin and bones; pass the meat through machine about four times. To each cup of grouse take three tablespoons hot cream sauce and the whites of two eggs; flavor with sherry, pepper, and salt to taste; tint with red and orange coloring. Butter and deco¬ rate a ring mould with white of egg and truffles; fill with the mousse; cook in hot water — uncovered — from eighteen to twenty-five minutes. When done, turn out and serve with a Perigueux sauce in the centre, as an entree. Grouse Mousse ( Mousse de Coq de Bruyere) a la Hammond To the breast of a raw grouse passed through the machine about six times add the whites of tw7o eggs, press through a very fine sieve, put in a saucepan on ice and stir; add milk and cream (mixed) to the mousse gradually, beating it all the time. When about half quantity of cream and milk has been added, add pepper and salt, some Madeira wine, then some more milk and cream; try in water a little at a time, add milk and cream until of the right consistence; color with kitchen bouquet and red coloring. Butter a ring mould and decorate with white of egg and truffles; fill with the mousse; put in a pan of boiling water and let simmer slowdy from twelve to fifteen minutes — well covered, then turn out. Serve with the mushroom sauce in the centre, for luncheon or dinner. Timbale of Grouse Mousse with Truffles Mousse de Coq de Bruyere en Timbale, aux Truffes Make a rich mousse of grouse. Butter timbale cups and deco¬ rate with white of egg and truffles; fill with the mousse; cook in hot water in oven — covered — from eight to ten minutes. Turn out on a paper doily on a platter. Serve with a] truffle sauce around as an entree for luncheon or dinner. ORTOLANS ( Rice Birds or Reed Birds) Roast Ortolans ( Ortolans rot is) a la Walley Pick, singe, and clean the ortolans well; remove the insides, tie up plump; roast in a pan with slices of bacon on the top, sherry, pepper, and salt from fifteen to twenty minutes; glaze with a brown glaze; arrange on a foundation of mousse of chicken. Serve with watercress in the centre and brown game sauce (made from the pan) all around. THE SWEDISH, FRENCH, Ortolans in Cups ( Ortolans en Marmites) a la Soubise Pick, singe, and clean the birds well; cut in halves and remove the insides, the breast bone, part of the second joint bone (leaving the leg bone in); stuff with some pate de foie gras; put in a buttered pan with some sherry, pepper, and salt and braise from fifteen to eighteen minutes in oven — uncovered — basting it now and then with the juice from the pan. Heat small individual silver cups, fill with a soubise sauce, put a cutlet in each, put in oven for a few minutes until ready to serve. Arrange on a paper nap¬ kin; garnish with parsley, watercress, or lettuce leaves; put a paper frill on each bone. Serve with Perigueux sauce at the side, as an entree or supper dish. Ortolans in Puree of Game, a la Chasseur Ortolans en Puree de Gibier, a la Chasseur Prepare a nice puree from game (if no game is at hand, chicken or duck will do instead). Chop the meat very fine, mix it with little cream sauce, flavor with sherry, pepper, and salt. Line the small individual ramequin cups — put a half bird, that has been picked and cleaned, into the dish; put in oven and roast from fifteen to twenty minutes — uncovered. When done, put a paper frill on the leg bone that is sticking out of the dish; garnish with parsley on a platter. Serve on a nice paper doily as an entree for luncheon or dinner, or with the salad. Puree of Ortolans (Puree d’ Ortolans) a la Fanchonette Make little pastry baskets from puff paste— roll the puff paste out very thin, fill the little fluted cake tins with pastry. Put a little piece of paper in each basket, fill with beans, and bake. In the meantime, make some little handles of pastry (about six inches long and half inch wide), twist in corkscrew style, arrange in a narrow horseshoe shape on a baking pan and bake. When the baskets are baked, remove the beans. Make puree of orto¬ lans by grinding the meat through the machine or chopping very fine; mix to the cup of the game two tablespoons cream sauce and two tablespoons cream; flavor with sherry, pepper, and salt to taste; fill the little baskets with the puree of ortolans, put a handle in each, and with a large slice of truffle on the top. Put the baskets in the form of a ring on a paper doily on a platter; garnish with watercress in the centre. Serve as an entree for luncheon or dinner. AMERICAN COOK BOOK 241 Ortolan in Patties ( Petits Pates d’ Ortolans) au Jus Make small patties by rolling puff paste out about half inch thick; cut with the patty cutter the size that is wanted; then take one size smaller cutter, press down in the centre not to cut it through — this will form a cover when the patty is baked. Bake in a medium oven, not too hot. When done, remove the cover, scoop out, leaving them in a pan over the oven to get hot. Have a forcemeat made from the ortolans; take with a teaspoon and poach in a pan with a little milk, from five to six minutes; take up. Put in sauce¬ pan one tablespoon butter and one tablespoon flour; add to that one cup of the milk

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