Sylphides d'Ortolans (Ortolans in Cassolettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ortolans
- Farce Mousseline of ortolan
- Butter
- Beurre noisette
- A little melted glaze
- Pineapple juice
Instructions
- Butter very small silver or porcelain cassolettes and half fill them with farce Mousseline of ortolan flavoured with truffle essence.
- Set the cassolettes at the mouth of the oven to poach the forcemeat.
- Cook as many ortolans as there are cassolettes in butter for 3 minutes only, timed to be ready just as the forcemeat is poached.
- Place an ortolan in each cassolette.
- Moisten them with Beurre noisette mixed with a little melted glaze and pineapple juice, and serve at once.