Ortolans with Rice (Ortolans au Riz), a la Victoria

Ingredients

• Cook the birds
• one cup of rice
• two cups water
• one cup of hot milk
• pepper
• salt
• dip in egg
• bread crumbs
• with a rich supreme sauce

Method

1. 1

   Cook ortolans, remove bones, and dry.

2. 2

   Cook rice in water until soft, then add hot milk, pepper, and salt, stirring until creamy.

3. 3

   Shape rice around the cutlet, dip in egg and bread crumbs, and fry in hot fat.

4. 4

   Serve with a rich supreme sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 359. The excerpt below is the record exactly as published.

tolans with Rice ( Ortolans au Riz ), a la Victoria Cook the birds [see recipe: Ortolans a la Kromeskys]. Take out, remove the wing and breast bone, leaving the second joint and leg bone in; have them dry. In the meantime, cook one cup of rice in two cups water; when the rice is soft, add one cup of hot milk, and cook again for ten minutes with pepper and salt — stir until creamy. If no suitable mould is at hand to shape it in, take the rice and press it around the cutlet not making it too large; dip in egg and bread crumbs and fry in very hot fat. Serve with a rich supreme sauce

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