Ortolans aux Truffes

Ingredients

• as many even large-sized truffles as ortolans
• a little chicken forcemeat
• thin slices of bacon
• a gill of Madeira

Method

1. 1

   Make a hole in each truffle, fill with chicken forcemeat.

2. 2

   Season ortolans, lay them on their backs in truffles, arrange in a stewpan, cover with bacon, pour stock with Madeira, and simmer gently for twenty-five minutes.

3. 3

   Dish ortolans on toast and strain gravy over.

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 aux Truffes. Take as many even large-sized truffles as ortolans ; make a large round hole in the middle of each truffle, and put in it a little chicken force- meat. Cut off the heads, necks, and feet of the birds, season with salt and pepper, and lay each bird on its back in one of the truffles. Arrange them in a stewpan, lay thin slices of bacon over them, pour over them some good stock, into which a gill of Madeira

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