Recipes > Meat > Ortolans in Cases

Ortolans in Cases


  • ortolans
  • about 3 rashers of bacon
  • 2 shalots
  • 1 bayleaf
  • 1 bouquet garni
  • 1/2 teaspoonful of black pepper
  • salt
  • 1/2 pound of calf's liver
  • yolks of 3 hard boiled eggs
  • truffle cuttings
  • 1/2 pint of rich gravy
  • 1 glass of claret


Bone as many ortolans as are required, have ready the bacon chopped fine, which must be put into a sauté-pan with the shalots, bayleaf, bouquet garni, black pepper and salt to taste. These must be fried till coloured; then add the calf's liver, cut small, and fried till brown; next place them in a mortar and pound them well, add the yolks and some truffle cuttings, pound again, and pass through a sieve; stuff the ortolans with this forcemeat, roll them up, and place them in a well-oiled paper case, and then bake in a quick oven. Pour over each case before serving a gravy made from the bones and trimmings of the birds, the rich gravy and claret, which should be reduced one half: send to table as hot as possible.


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Dressed Game and Poultry ŕ la Mode (1888).

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