The Swedish, French, American cook book

Pick, singe, and clean the ortolan, put in water, sherry, pepper, salt, onions, and carrots; let simmer from twenty to twenty-five minutes; leave in the juice until cold. When cold, roll out puff pastry very thin, put on top of the pastry a piece of the bird that has been boned, making in a half-moon style; put in with the bird a teaspoon of chicken mousse that has been highly flavored with sherry, sticking the leg bone from the bird at the end of the pastry; dip in egg and bread crumbs and fry in very hot fat until golden brown, put on a plate in oven from four to five minutes until ready to serve. Arrange on a paper doily, one piece resting on top of another with a paper frill on each. Serve with green peas around and with a rich game sauce (made from the broth the bird has cooked in), as an entree for luncheon or dinner or with the salad. Ortolans a la Russe Cook the birds [see recipe: Ortolans a la Kromeskys]. When done, cut in halves, removing the wing and breast bone, leaving the second joint and leg bone in; stuff with chicken forcemeat all around and put on an oiled paper. In the meantime, have thin slices of bacon, press out very thin, wrap this all around the cutlet of the ortolans that are stuffed with the forcemeat; dip in the batter of egg and flour, then in bread crumbs, and fry in hot fat from four to five minutes. Arrange on a platter, one piece resting on top of another with a paper frill on each. If many cutlets they can be served in crown style with watercress in the centre and with a Perigueux sauce all around. Ortolans with Rice ( Ortolans au Riz ), a la Victoria Cook the birds [see recipe: Ortolans a la Kromeskys]. Take out, remove the wing and breast bone, leaving the second joint and leg bone in; have them dry. In the meantime, cook one cup of rice in two cups water; when the rice is soft, add one cup of hot milk, and cook again for ten minutes with pepper and salt — stir until creamy. If no suitable mould is at hand to shape it in, take the rice and press it around the cutlet not making it too large; dip in egg and bread crumbs and fry in very hot fat. Serve with a rich supreme sauce, highly flavored with wine, as an entree. Timbales of Ortolans, a la Hildur Alexandra Ortolans en Timbales, a la Hildur Alexandra Cook the birds [see recipe: Ortolans a la Kromeskys]. Pick the meat from the bones; pass through machine once; measure it by the cup; to one cup of the meat take one cup chicken mousse, flavor highly with wine, pepper, and salt. In the meantime, butter timbale cups well, dress them with macaroni a la honey-comb style, threading them with truffles; fill the mould with the mousse, put in water and cook from ten to twelve minutes — covered. When done, turn out on a hot platter. Serve with a rich truffle sauce. PLOVERS ( PLUVIERS ) Roast Plovers ( Pluviers rot is) a la New York