Chapter XVII · Roasts and Salads · No. 1975
1975—Ortolans aux Questches
Cut two large questches into halves, and allow one half for each ortolan. Garnish the inside of each with a piece of butter the size of a hazel-nut; set them on a tray, and put them in the oven. When they are almost cooked, on each half of the questches place a moistened ortolan, wrapped in a vine-leaf, and bake them in a very hot oven for four minutes.
Salt them when taking them out of the oven, and sprinkle them, by means of a brush, with verjuice.
Serve them as they stand, but the questches are not eaten; they only serve as a support for the ortolan.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1975, p. 613. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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