Ortolans in Cases

Ingredients

• about three rashers of bacon
• two shalots
• one bay leaf
• a bouquet garni
• half a teaspoon ful of black pepper
• salt to taste
• half a pound of calf's liver
• the yolks of three hard boiled eggs
• some truffle cuttings
• a gravy made from the bones and trimmings of the birds

Method

1. 1

   Bone ortolans, fry bacon, shallots, bay leaf, bouquet garni, pepper, and salt until colored.

2. 2

   Add calf's liver, fry until brown, pound with egg yolks and truffle cuttings, pass through a sieve.

3. 3

   Stuff ortolans with forcemeat, roll up, place in oiled paper cases, and bake in a quick oven.

4. 4

   Pour gravy over before serving.

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 in Cases. Bone as many ortolans as are required, have ready about three rashers of bacon chopped fine, which must be put into a saute-pan with two shalots, one bay leaf, a bouquet garni, half a teaspoon ful of black pepper and salt to taste. These must be fried till coloured ; then add half a pound of calf's liver, cut small, and fried till brown ; next place them in a mortar and pound them well, add the yolks of three hard boiled eggs and some truffle cuttings

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