3733 Ortolans en Caisses


Stuff the buntings with a hazelnut-sized piece of foie gras; wrap each in a square of muslin and poach them for 5–6 minutes in a good strong stock.

When cooked, drain well, remove the muslin and place each bird in a porcelain or paper case half filled with a fine Salpicon of foie gras and truffle. Coat the buntings with a little very well-reduced game Fumet.