Ortolans a la Russe
From The Swedish, French, American cook book, 1918
Serves 1
Can be served in crown style.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 359. The excerpt below is the record exactly as published.
Ortolans a la Russe Cook the birds [see recipe: Ortolans a la Kromeskys]. When done, cut in halves, removing the wing and breast bone, leaving the second joint and leg bone in; stuff with chicken forcemeat all around and put on an oiled paper. In the meantime, have thin slices of bacon, press out very thin, wrap this all around the cutlet of the ortolans that are stuffed with the forcemeat; dip in the batter of egg and flour, then in bread crumbs, and fry in hot fat from four to five minutes. Arrange on a platter, one piece resting on top of another with a paper frill on each. If many cutlets they can be 242 THE SWEDISH, FRENCH, AMERICAN COOK BOOK served in crown style with watercress in the centre and with a Perigueux sauce
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