Ortolans On Croutons
|Freshly ground pepper||To Taste|
|Cubed salt pork||1⁄2 Cup (8 tbs)|
|Amber rum||1⁄4 Cup (4 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|White bread slices||8 , with crusts trimmed|
|Butter||1⁄4 Cup (4 tbs)|
Rub the skin with the cut side of the lime half.
Season with salt and pepper.
Render the salt pork over high heat in a dutch oven.
Saute ortolans for 6 minutes, or until well browned.
Heat rum, ignite it, and pour it, still flaming, over the birds.
Place birds on a serving platter.
Pour wine into dutch oven to deglaze.
Mix 1 tablespoon butter and cornstarch and add to wine.
Stir until sauce is slightly thicker.
Make croutons by frying bread slices in butter until brown on both sides.
Serve each ortolan on a crouton, top with a slice of sauteed liver pate, if desired, and pour sauce over all.