Chapter XVII · Roasts and Salads · No. 1976
1976—Ortolans au suc d’Ananas
Heat some fresh butter in a flat, earthenware cocotte, and allow one-quarter oz. of it to each ortolan. Roll the previously salted ortolans in this butter, and put them in a very hot oven for three minutes.
When taking them out of the oven, sprinkle them with a few tablespoonfuls of very cold pine-apple juice. Cover the cocotte, and serve immediately.
The cocotte should be just large enough to hold the ortolans.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1976, p. 614. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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