Ortolans aux Quetsches (Ortolans with Quetsch Plums)

Ingredients

• Ortolans
• Very large quetsch plums
• Butter
• Vine leaves
• Salt
• Verjuice

Instructions

1. Halve very large quetsch plums and remove the stones.
2. Arrange them on a tray, put a hazelnut-sized piece of butter in each cavity and place them in the oven.
3. When the plums are almost cooked, moisten each ortolan and wrap it in a vine leaf.
4. Set an ortolan on each half plum and put them in a very hot oven for 4 minutes.
5. On removing them, salt lightly and brush them with verjuice.
6. Serve as they are; the plum is a support for the bird and is not eaten.