Ortolons

I first tried ortolon in a restaurant in Porto, Portugal where the chef invited me to assist with the intricate procedure of drowning the small bird in spirits. I recounted this experience with a fellow opera-enthusiast in Baltimore. I was met with guffaws and comparison the delicacy with Marshmallow Peeps.

I found this comparison to be very tedious and saw to drowning him in an oak bourbon barrel and ate him bones and all.

Wine Pairing: Orange Grecanico

Music Pairing: “Oral” - Bjork and Rosalia

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serves 2

ingredients

• 2 Ortolon bunting birds (live)

• Armagnac liquor (enough to submerge 2 birds) Chateau du Laubade recommended.

• Figs

• Millet

• 4 tablespoons butter

• 1 cup olive oil

• Harpsichord (optional)

instructions

• One week prior to meal, feed birds figs and millet on daily basis. I find that it helps to calm the birds by playing meditative harpsichord music. Calm, happy birds present a more delicate taste.

• Warm armagnac until simmering boil.

• Turn on recommended music pairing on your noise cancelling AirPods if available.

• Drop birds into pot. The method used here is a personal choice. Cover with lid and boil until fully saturated. Once saturated, ladle the birds and place on a plate.

• In a pan, heat olive oil and butter. Place birds in pan and fry, stirring frequently and delicately for 3-4 minutes. Salt and pepper to taste. Place on cloth and pat dry.

• Serve birds alongside your preferred accoutrement. I recommend a lightly dressed frisse.

• To eat: traditionally, the bird should be consumed in one bite, bones and all.