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Roasted Ortolans

Pluck and singe one dozen ortolans, make a hole in the sides and remove the gizzards, but do not draw them. Stuff the heads into the holes, wrap them round with thin slices of fat bacon and put them in the oven to roast. Let them remain for ten or twelve minutes, sprinkle over with salt, arrange them on a dish on croutons of fried bread, and serve. They may be wrapped in vine leaves (freshly gathered) if preferred instead of the bacon, which destroys the delicate flavor to a certain extent. A rich sauce should be served with them.