Ortolans a la Perigourdine

Ingredients

• the ortolans
• slices of bacon
• stock
• lemon juice
• truffles
• puree of game

Method

1. 1

   Cover ortolans with bacon, cook in a bain-marie moistened with stock and lemon juice.

2. 2

   Scoop out truffles, boil in champagne, pour puree of game into each truffle, add ortolans, warm briefly in the oven, and serve.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Ortolans a la Perigourdine. Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres and boil them in champagne (Saumur will do). When done, pour a little puree of game

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