Grassets, Reed Birds, Robins, Larks, Broiled or Roasted

Grassets, Ortolans, Grives, Alouettes, Grilles ou Rotis

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Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 or 8 Birds
  • 6 or 8 Slices of Toast
  • 6 or 8 Strips of Bacon
  • 2 Tablespoonfuls of Butter
  • Parsley, Chopped
  • Salt and Pepper to Taste
  • Sliced Lemon and Parsley or Water Cress to Garnish

Method

Grassets, reed birds, robins and Larks are delightful Small Game that come in the summer. They are with us from August through October. The Reed Birds, or Ortolans, are the terror of the rice planters of Louisiana. They peck at the rice and spoil the growth, and are, consequently, shot in this season, when the rice is maturing, in order to rid the rice fields of their presence. They are delicate eating, as are also the Louisiana Robins, Larks, and the Grassets, which latter are fat, plumpy birds of the Robin order. The name Grasset is given to indicate fatness and plumpness. These birds are broiled or roasted, following the invariable rules laid down above. They should be broiled over a clear fire and do not require much more than five minutes to broil; ten minutes to roast in a quick oven. Serve on buttered French toast, and garnish with cresses or parsley sprigs. All these little birds should be broiled en brochette, that is, a skewer should be run through the body. Salt and pepper after, and pour melted butter and chopped parsley over them. If roasted, they may be served with a Brown Gravy.