Chapter XVI · Poultry (Volaille) · No. 1933
1933—Ortolans
Serve ortolans as plainly as possible; but the best method of preparing them is roasting. However, for the sake of variety, they may be prepared as follows:—
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1933, p. 603. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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