3736 Sylphides d’Ortolans

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Half fill some very small, buttered silver or porcelain Cassolettes with a Mousseline forcemeat of bunting flavoured with truffle essence. Place in a warm oven to cook the forcemeat.

Cook in butter for 3 minutes only as many buntings as there are Cassolettes and to be ready at the same time as the forcemeat is cooked.

Place one bunting in each Cassolette and sprinkle with a little brown butter combined with a little melted Meat Glaze and pineapple juice.

Serve immediately.