3737 Aspic d’Ortolans

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Roast the buntings and allow them to become cold.

Place breast sides downward in a border mould previously coated with jelly; fill with excellent very clear jelly and allow to set.

Demould on to a round dish and surround with cut shapes of jelly.