Ortolans au Suc D’ananas
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one-quarter oz. of it
- Butter
- Apple juice
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Heat some fresh butter in a flat, earthenware cocotte, and allow one-quarter oz.
- of it to each ortolan.
- Roll the previously salted ortolans in this butter, and put them in a very hot oven for three minutes.
- When taking them out of the oven, sprinkle them with a few tablespoonfuls of very cold pine-apple juice.
- Cover the cocotte, and serve immediately.
- The cocotte should be just large enough to hold the ortolans.
Plating
Cookware for this recipe
-
Casserole pot
-
Chef's knife