Ortolans
From The spirit of cookery, 1895
Ortolans are rarely eaten in England and are best in season in September.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 319. The excerpt below is the record exactly as published.
Ortolans are rarely eaten in England ; when obtainable, they are said to come from Belgium ; they are in season in September, but in the South of France, e.g., at Toulouse, they can be had in numbers in June, being probably animals caught in spring and kept in cages. Ortolans may be baked on croustades lined with /a?‘cc, or rubbed with butter, crumbed, and roasted for ten minutes only ; they may also be roasted in paper, papillotes or caisses, and accompanied with a good sauce
Cook this with the app: pantry check, scaling, and the assistant.