Ortolans On Croutons Recipe
Ingredients
8 ortolans
1/2 lime
Salt and freshly ground pepper
1/2 cup cubed salt pork
1/4 cup amber rum
1/2 cup red wine
1 tablespoon butter
1 tablespoon cornstarch
8 white bread slices with crusts trimmed
1/4 cup butter
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.
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.
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