On Feb 18, 3:49*pm, "Jean B." > wrote:
> Paging through Venus in the Kitchen or Love's Cookery Book by
> Pilaff Bey (pseudonym of Norman Douglas), I came across the
> following: *Rôti Sans Pareil. *Going from the smallest item to the
> largest, we have
>
> a large olive stuffed with a paste of anchovies, capers and oil;
> a trussed and boned garden warbler;
> a fat ortolan;
> a boned lark;
> a boned thrush;
> a fat quail;
> a boned lapwing;
> a boned golden plover;
> a fat, boned, red-legged partridge;
> a young, boned, well-hung woodcock rolled in crumbs;
> a boned teal;
> a boned, well-larded guinea-fowl;
> a young, boned, tame duck;
> a boned, fat fowl; a well-hung pheasant5;
> a boned, fat, wild goose;
> a fine turkey; and
> a boned bustard.
> * *This was apparently an abbreviated form of a recipe that was in
> A. T. Raimbault's Le Parfait Cuisinier (1814). *Douglas points out
> some problems, like the impossibility of stuffing larger birds
> into smaller ones (e.g., stuffing a lapwing into a plover). *You
> can compare Douglas's rendition with that on page 92 of
> Raimbault's book via goog1e, assuming you can read French:
>
> <http://books.google.com/books?id=rtNqrNGoXEwC&printsec=frontcover&sou...>
>
> or
>
> http://tinyurl.com/b5beend

LOL- I have that book also! One of the lines cracks me up- a well hung
woodcock??
I wonder if all of those birds are still around.