Name: Ortolans on Toast
Ingredients: ortolans; toast; good brown gravy; juice of 1 orange

Ortolans on Toast

Ingredients

ortolans
toast
good brown gravy
juice of 1 orange

Directions

The book gives no oven temperature. The 375°F (190°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Truss the ortolans like woodcock.

Bake and serve

Lay the ortolans on the toast.
Bake in a 375°F (190°C) oven for 25 minutes.
Serve on the toast with brown gravy and orange juice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ortolans: Provide the main meat, which cooks through and becomes tender in the oven.
Toast: Holds the birds above the pan and soaks up their juices as they cook.
Good brown gravy: Adds savory moisture and depth to the finished dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.