267 | Ortolan Patties.
—Make six patties the same as for the above, (No. 266), only use them when cold. Place at the bottom of each a tablespoonful of salpicon royal (No. 255), and then place in each patty two well-picked, fine, fat, raw, seasoned reed-birds, covered with a slice of thin lard; lay them on a small roasting-pan, place in a moderate oven and roast for fifteen minutes. Remove from the oven, take off the lard from the birds, moisten each patty with two tablespoonfuls of good, hot, Madeira sauce (No. 185), and serve on a hot dish with a folded napkin over it.