Ortolans with Cream Sauce

Ingredients

• one tablespoon butter
• one tablespoon flour
• one cup of the milk that the quenelles have poached in
• flavor with sherry
• pepper
• salt
• some cream
• garnish with watercress or parsley
• Serve with currant jelly

Method

1. 1

   Poach ortolans in a pan with a little milk for 5-6 minutes.

2. 2

   In a saucepan, melt butter and add flour, then add the poaching milk.

3. 3

   Season with sherry, pepper, and salt.

4. 4

   Add the quenelles to the sauce and some cream.

5. 5

   Fill patties and arrange on a hot platter with a paper doily.

6. 6

   Serve as an entree.

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.

one tablespoon butter and one tablespoon flour; add to that one cup of the milk that the quenelles have poached in; flavor with sherry, pepper, and salt; add the quenelles to the sauce, then some cream; fill the patties, arrange on a hot platter on a paper doily; garnish with watercress or parsley. Serve with currant jelly

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