Ortolan Patties
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 127. The excerpt below is the record exactly as published.
Ortolan Patties. — Make six patties the same as for the above, (No. 266), only use them when cold. Place at the bottom of each a table- spoonful of salpicon royal (No. 255), and then place in each patty two well-picked, fine, fat, raw, seasoned reed-birds, covered with a slice of thin lard ; lay them on a small roasting-pan, place in a moderate oven and 1 88 THE TABLE. roast for fifteen minutes. Remove from the oven, take off the lard from the birds, moisten each patty with two tablespoonfuls of good, hot, Madeira sauce
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Cook this with the app: pantry check, scaling, and the assistant.