Ortolans in Puree of Game a la Chasseur

Ingredients

• the birds
• little cream sauce
• sherry
• pepper
• salt

Method

1. 1

   Prepare a nice puree from game (if no game is at hand, chicken or duck will do instead).

2. 2

   Chop the meat very fine, mix it with little cream sauce, flavor with sherry, pepper, and salt.

3. 3

   Line the small individual ramequin cups — put a half bird, that has been picked and cleaned, into the dish; put in oven and roast from fifteen to twenty minutes — uncovered.

4. 4

   When done, put a paper frill on the leg bone that is sticking out of the dish; garnish with parsley on a platter.

5. 5

   Serve on a nice paper doily as an entree for luncheon or dinner, or with the salad.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 358. The excerpt below is the record exactly as published.

the birds well; cut in halves and remove the insides, the breast bone, part of the second joint bone (leaving the leg bone in); stuff with some pate de foie gras; put in a buttered pan with some sherry, pepper, and salt and braise from fifteen to eighteen minutes in oven — uncovered — basting it now and then with the juice from the pan. Heat small individual silver cups, fill with a soubise sauce, put a cutlet in each, put in oven for a few minutes until ready to serve. Arrange on a paper nap¬ kin; garnish with parsley, watercress, or lettuce leaves; put a paper frill on each bone. Serve with Perigueux sauce at the side, as an entree or supper dish. Ortolans in Puree of Game, a la Chasseur Ortolans en Puree de Gibier, a la Chasseur Prepare a nice puree from game (if no game is at hand, chicken or duck will do instead). Chop the meat very fine, mix it with little cream sauce, flavor with sherry, pepper, and salt

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