On 2/18/2013 6:49 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 pheasant;
> 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&source=g bs_ge_summary_r&cad=0#v=onepage&q&f=false>
>
>
> or
>
> http://tinyurl.com/b5beend
>
>
Was this some sort of festival dish? How many people were they cooking for?

Jill <---will just watch the garden warblers, thank you