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The Ortolan, 1850. Creator: Unknown
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The Ortolan, 1850. Creator: Unknown
The Ortolan, 1850. The Ortolan is not famed for its song, which is, however, soft and sweet...it formed one of the costly items of M. Soyer's "Hundred Guinea Dish, " at the recent banquet at York...They are taken in traps, from March or April to September...if fed with plenty of millet-seed and other grain, they become sheer lumps of fat, and delicious morsels. They are fattened thus in large establishments in the south of Europe; and Mr. Gould states this to be effected in Italy and the south of France in a dark room. The Ortolan is considered sufficiently fat when it is a handful; and is judged by feeling it, and not by appearance. They should not be killed with violence, like other birds: this might crush and bruise the delicate flesh, and spoil the coup d'oeil - to avoid which, the best mode is to plunge the head of the Ortolan into a glass of brandy...'. From "Illustrated London News", 1850
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Media ID 36200892
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EDITORS COMMENTS
The Ortolan: A Delicacy of the 19th Century, Unveiled in an Unknown Engraving from the Illustrated London News (1850) This print, titled 'The Ortolan,' transports us back to the 19th century and the intriguing world of Victorian-era culinary delights. The image features the Ortolan bunting, a small, unassuming songbird, which was once considered a luxury item in European banquets. The text accompanying the print, taken from the Illustrated London News (ILN) of 1850, sheds light on the unique methods used to prepare this costly dish. The Ortolan was primarily fattened in dark rooms in Italy and the south of France, where they were fed an abundant diet of millet-seed and other grains. Once they had reached the desired size and fat content, they were considered ready for consumption. The text notes that the Ortolan should not be killed violently to preserve the delicate flesh and the 'coup d'oeil.' Instead, the bird's head was plunged into a glass of brandy to ensure a peaceful demise. This unusual preparation method added to the allure and exclusivity of the dish. The Ortolan was not renowned for its song, which was described as soft and sweet. Instead, its value lay in its unique preparation and the exquisite taste of its succulent, fatty flesh. This engraving serves as a fascinating glimpse into the Victorian era's culinary traditions and the lengths to which people went to savor rare and exotic delicacies. The print, which is both hauntingly beautiful and gruesomely intriguing, is a testament to the rich history of food and its cultural significance. It offers a unique perspective on the past and the role that food played in shaping the Victorian era's social landscape.
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