Ortolans aux Questches
From A guide to modern cookery, 1909
Serves 4
Salt when taking out of the oven and sprinkle with verjuice.
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 AUX QUESTCHES Cut two large questches into halves, and allow one half for each ortolan. Garnish the inside of each with a piece of butter the size of a hazel-nut; set them on a tray, and put them in the oven. When they are almost cooked, on each half of the questches place a moistened ortolan
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