Ortolans au Suc d'Ananas (Ortolans with Pineapple Juice)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 ortolans
- 50 grammes fresh butter (to 6 ortolans)
- salt
- pineapple juice
Instructions
- Heat 50 grammes of fresh butter for every 6 ortolans in a flat earthenware terrine.
- Salt the ortolans, roll them in the butter, and put them into a very hot oven for 3 minutes.
- On taking them out, sprinkle them with very cold pineapple juice.
- Cover the terrine and serve immediately.