Bruant En Surprise - Reed Birds In Surprise Potatoes

Prepare and cook some reedbirds as instructed for Vol au Vent a la Banquiere. Prepare also some good-sized baked potatoes by cutting off a piece on one end and standing the tubers upright to cook.

When baked cut off the tops of the potatoes and scoop them out with a vegetable spoon; place in each potato a bird, and pour over it some truffle sauce. Set the cover on the potatoes, and put in the oven for 15 minutes. Serve on folded napkins.

Bruant A La Lucullus - Reed Birds, Lucullus Fashion

Prepare the reedbirds as explained for Vol au Vent a la Ban-quiere. Have some large truffles scooped out with a vegetable spoon, and place a stuffed bird in each truffle; put them in a saucepan, moisten with Madeira and cook for 25 to 30 minutes in a slow oven.

Dress the reedbirds on a dish; reduce the remaining Madeira with brown sauce to a good consistency, strain and pour over the birds.