Recipes > Meat > Ortolans à la Périgourdine

Ortolans à la Périgourdine

Instructions

Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres and boil them in champagne (Saumur will do). When done, pour a little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve.

Print

Print recipe/article only

Source

Dressed Game and Poultry à la Mode (1888).


comments powered by Disqus