vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ortolans au Suc d'Ananas
From A guide to modern cookery, 1909
Serves 1
Serve immediately in the cocotte.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 353. The excerpt below is the record exactly as published.
ORTOLANS AU SUC D’ANANAS Heat some fresh butter in a flat, earthenware cocoltte, and allow one-quarter oz. of it to each ortolan. Roll the previously salted ortolans in this butter, and put them in a very hot oven for three minutes. When taking them out of the oven, sprinkle them with a few tablespoonfuls of very cold pine-apple juice
Cook this with the app: pantry check, scaling, and the assistant.