Place an ortolan in each [cassolette], and sprinkle them with nut-brown butter, combined with a little pale melted glaze and pineapple juice.
[1935—BECS-FIGUES ET BEGUINETTES (Fig Peckers)]
These birds are not met with in English markets; it is therefore useless to give the recipes concerning them. I will only say that they may be prepared like the larks.
[1936—CANARDS SAUVAGES (Wild Duck)]
[1937—SARCELLES (Teal)]
[1938—PILETS (Pintails and Widgeons)]
Birds of this class are mostly served roasted.
They may, however, be used in preparing excellent Salmis, which may be made after “Salmis de Faisan” (No. [1847]) or after “Salmis à la Rouennaise” (No. [1763]).
They may also be prepared after all the recipes of “Caneton à la Rouennaise.”