Ortolans (Roast Ortolans)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ortolans
- vine leaves
- salted water
- lemons (for the baskets)
Instructions
- Wrap each ortolan in a band of vine leaf.
- Range them in a tray moistened with salted water.
- Sear in a hot oven for 4 to 5 minutes; the steam from the water keeps the birds' own fat from melting, so no barde, butter or gravy is used.
- If wished, dress each ortolan in a half lemon shaped into a basket.