Reed Bird Patties

Pates d’ Ortolans

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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

  • A Dozen Reed Birds
  • A Salpicon Royale
  • ¼ Pound of Foundation Paste

Method

Pick and clean the birds and season well; then bind each with a thin strip of bacon. Make a Foundation Paste (Pate-a-Foncer) and line six patty molds with this. Put in a moderate oven and bake for fifteen minutes; then empty them and let them dry well in the open oven for five minutes. Let them cool. Then fill the bottom of each mold with a tablespoonful of Salpicon Royale, and place in each mold two of the nicely prepared Birds. Lay the Patties on a baking dish or roasting pan and set in the oven, whose heat must be moderate, and let them roast for fifteen or twenty minutes. Then remove from the oven, moisten each Patty with a tablespoonful of hot Madeira Sauce, and send to the table hot.