3734 Ortolans aux Questches

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


After roasting, this is the best of the preparations for buntings.

Cut some very large questche plums in half and remove the stones. Place on a tray, fill the cavities with a small piece of butter and place in the oven.

When almost cooked, place on each half plum, a bunting which has been moistened and wrapped in a vine leaf. Place in a very hot oven for 4 minutes.

On removing from the oven, lightly season with salt and brush with verjuice.

Arrange on a dish and serve as they are; the plums are not eaten but serve only as a support for the birds; they do, however, add flavour to the birds.