There is also the old Arabian speciality which starts with a Camel,
then a sheep or goat and works its way down through smaller and
smaller wildfowl and birds finishing up with warbler sized things. I
have always thought that the Camel would end up a bit overdone before
the smaller items were properly cooked. I have enough trouble getting
a chook evenly cooked.
Cheers,
Carl Clifford
On 23/10/2008, at 2:20 PM, inger vandyke wrote:
OK, while this is slightly off topic, it is bird related to a certain
extent. I was watching Spicks and Specks last night and was horrified
to learn about a US dish called Turducken. It is basically a chicken,
stuffed inside a duck then stuffed inside a turkey and then roasted!
Whoa.... I had no idea they did things like this.
I asked some online friends in the US about it and this was the record
for this style of dish:
The largest recorded nested bird roast is 17 birds, attributed
to a royal feast in France in the early 19th century (originally called
a Rôti Sans Pareil, or "Roast without equal") - a bustard stuffed with
a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a
teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush,
a lark, an Ortolan Bunting and a Garden Warbler. The final bird is
small enough that it can be stuffed with a single olive; it also
suggests that, unlike modern multi-bird roasts, there was no stuffing
or other packing placed in between the birds. This dish probably could
not be recreated in the modern era as many of the listed birds are now
protected species.
Oh my god! A Lapwing, Bunting, Lark and Warbler?
I was that amused by this, I felt the need to share.
Cheers,
Inger
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