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Ortolans On Croutons

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Ingredients
  Ortolans 8
  Lime 1⁄2
  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)
  Cornstarch 1 Tablespoon
  White bread slices 8 , with crusts trimmed
  Butter 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

1. Truss ortolans. Rub the skin with the cut side of the lime half. Season with salt and pepper.
2. Render the salt pork over high heat in a Dutch oven. Saute ortolans for 6 minutes, or until well browned.
3. Heat rum, ignite it, and pour it, still flaming, over the birds. Place birds on a serving platter.
4. Pour wine into Dutch oven to deglaze. Mix 1 tablespoon butter and cornstarch and add to wine. Stir until sauce is slightly thicker.
5. Make croutons by frying bread slices in butter until brown on both sides.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Interest: 
Everyday

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