Ortolans Roasted in a Saucepan
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 130. The excerpt below is the record exactly as published.
Ortolans roasted in a saucepan. Pommes sautées. Stewed apples. Nougat. Nougat. Turbot à la hollandaise. A good turbot ought to be thick, and have a yellow tinge ; if it looks at all blue, you may be sure it is not good. Prepare your turbot with care, soak in cold water for two hours, drain, place in a fish-pan, and cover it entirely with fine salt ; at the end of an hour, fill the fish-pan with boiling water and simmer from twenty to forty minutes, according to the size of your fish ; when done, drain and dish up on a napkin, garnish with ue and boiled potatoes, and Hal both hollandaise and shrimp sauce in sauceboats. Ortolans roasted in a saucepan., Prepare your ortolans the same as for roasting (see 6th of November), place them in a saucepan with a little butter
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