Ortolans, Stewed with Truffles
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1044. The excerpt below is the record exactly as published.
rtolans, Stewed, with Truflles.— Take as many large even-sized truffles as there are ortolans. Make a large round hole in the middle of each trufile, and put in it a little chicken forcemeat. Cut off the heads, necks, and feet of the ortolans, season them with a little salt and pepper, and lay each bird on its back in one of the truffles. Arrange them side by side in a deep stew-pan, lay thin slices of bacon upon them, pour over them in equal proportions as much good stock and madeira
Cook this with the app: pantry check, scaling, and the assistant.