Ortolans aux Cerises

Ingredients

• Bone 6 or more ortolans
• liver farce
• a few stoneless sour cherries
• I oz. melted butter
• 1 bay-leaf
• about 3 oz. cherry kernels
• I gill of veal gravy
• puree of sour cherries
• a little port wine

Method

1. 1

   Stuff ortolans with liver farce and cherries, cook in butter with bay-leaf and cherry kernels.

2. 2

   Prepare a base of farce, poach, and turn out.

3. 3

   Arrange ortolans on top, sauce with veal gravy and sour cherry puree, and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.

e bay-leaf, mace and peppercorns and press it into a but- tered oval flat mould. Turn it out when cold, wipe the shape and mask it with aspic, then place it on an oval dish and dress the little mousses neatly upon the semo- lina shape. Garnish the dish tastefully and serve with cold^cucumber^sauce (see Sauces). CASSOLETTES A LA STRASBOUKGEOISE. (p. 19.) CEUFS A lA PRINTANIERE. (P- 51.) Entrees of Game. 165 Mauviettes aux Nouillettes. (Braised Larks with Small Nouilles.) 18 fat larks, mirepoix, 2 truffles, i table-spoonful Indian chutney, J lb. chicken farce, i oz,. butter, i terrine or tin foie gras naturel, 2 oz. ham, i glass port wine, i gill demi-glace, i teaspoonful red currant jelly, J lb. Nouille paste (see page 28), seasoning. Bone the larks, season the inside, and coat with a very light chicken farce, to which a little rich cream has been added. Insert a fair-sized piece of foie gras in the centre of each, and truss the birds for braizing. Braize them on a bed of mirepoix in the usual way, and when done glaze them and let cool. To the mirepoix add the bones of the larks, and fry them a little over a quick fire ; pour off the fat and add the demi-glace sauce and a little stock. Reduce well, and strain into a small stew-pan. To this add the port wine, red currant jelly, and chutney, reduce again and strain. Keep hot with the larks. Make a neat border of nouille paste, fix it on an entree dish, brush over with egg and bake. With the remainder of this paste make very small nouilles (cut into fine shreds), cook these in salted water, and drain. Next fry or saute them in butter, season to taste, and mix with finely shredded ham or tongue. Range this in the form of a pyramid in the dish with prepared border. Dress the larks on top, sauce over carefully, and send the remainder of the sauce to the table. Ortolans aux Cerises. Bone 6 or more ortolans, stuff them with a liver farce (see page 104), mixed with a few stoneless sour cherries. Place the birds in a saute or braising pan containing I oz. melted butter, i bay-leaf and about 3 oz. cherry kernels. Cover with buttered paper and cook in the oven till the birds aore tender. 1 66 Recherche Entrees. Prepare a base of farce or chicken forcemeat, poached in a border mould. Turn out on to a hot dish, cut the ortolans in halves, and range them neatly on top of the border. Pour off the butter from the saute-pan and put in \ gill of veal gravy. Add a puree of sour cherries, pre- viously moistened with a little port wine

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