dairy-freenut-freesoy-freefish-freeshellfish-free
Ortolans a la Kromeskys
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
Nutrition per serving
638Calories
23 gProtein
96 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein23 g
Carbohydrates96 g
Fiber15 g
Sugars16 g
Total Fat20 g
Saturated Fat5.6 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol197 mg
Sodium10632 mg
Potassium1086 mg
Calcium325 mg
Iron8.2 mg
Magnesium113 mg
Phosphorus352 mg
Zinc2.8 mg
Copper0.7 mg
Manganese4.3 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A642 mcg
Vitamin E1.8 mg
Vitamin K62 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.8 mg
Folate166 mcg
Choline183 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 358. The excerpt below is the record exactly as published.
Ortolans a la Kromeskys Pick, singe, and clean the ortolan, put in water, sherry, pepper, salt, onions, and carrots; let simmer from twenty to twenty-five minutes; leave in the juice until cold. When cold, roll out puff pastry very thin, put on top of the pastry a piece of the bird that has been boned, making in a half-moon style; put in with the bird a teaspoon of chicken mousse that has been highly flavored with sherry, sticking the leg bone from the bird at the end of the pastry; dip in egg and bread crumbs and fry in very hot fat until golden brown, put on a plate in oven from four to five minutes until ready to serve. Arrange on a paper doily, one piece resting on top of another with a paper frill on each. Serve with green peas around and with a rich game sauce
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