Auguste Escoffier, the famed French chef of a century ago who made the
London Savoy and Carlton hotels famous for their food, wrote landmark
cookbooks.
My copy of "Ma cuisine" includes a whole chapter on game birds:
Pheasants, grey and red-legged partridge, rock partridge, American
partridge, pigeons [only <1 year old though!], hazel-grouse, wood
grouse, prairie fowl, . . . bustard. . . woodcock, snipe, small snipe,
plover, lapwing, rail, water hen, scoter. . . ortolans, thrushes, larks.
Recipes I note include: landrails, thrushes (7 recipes), Corsican
blackbirds, larks (3), ortolans or game bunting ['no real gastronomic
value unless roasted and eaten as soon as cooked'], black caps, garden
warblers, dotterels ['all the recipes for thrush or plover apply to it.
It makes an excellent pate'], lapwings [fishy tasting and not as good as
golden plover], and golden plover ['With the golden plover some
excellent hot and cold entrees may be made' and 'The various recipes for
partridge and woodcock are well suited to the golden plover'].
And finally, 'The various waders, water hens, rails, march quails,
etc, are only served roasted'
And then of course there were the 19th Century Australian recipes for
such fare as 'paraqueet pie'. . .
Cheers
Gordon Cain
Schofields, NW Sydney
------------------------------
Message: 4
Date: Thu, 30 Jan 2014 13:10:35 +1100
From: "Philip Veerman" <>
To: "'Carl Clifford'" <>,
<>
Subject: [Birding-Aus] An interesting item on the menu
Message-ID: <>
Content-Type: text/plain; charset="us-ascii"
I saw the same thing in Yunnan province in China in 2009, advertised as
sparrows. What I looked at (only briefly) all seemed homogenous in
size and
may have originally been sparrows (Tree Sparrows are common so I assume
likely that they would target common birds) but possibly other
things as
well. This is surely not unusual. Whilst it is not nice, it is not
fundamentally worse than eating fish or whatever else.
-----Original Message-----
From: Birding-Aus On
Behalf Of
Carl Clifford
Sent: Thursday, 30 January 2014 11:32 AM
To: <>
Subject: [Birding-Aus] An interesting item on the menu
I have just spent a week in Siem Reap, Cambodia. When birding one
day in an
adjoining town, I stopped for lunch at a roadside stall. One of the
offerings on their carte de jour was "birds". I asked my driver what
the
"birds" were, and he said that they were wild birds caught in the
forest and
fields and asked the owner to show me some. Sure enough, there on a
tray
were the poor sad little plucked carcasses of birds ranging from
sparrow to
thrush size. Unfortunately, I am not much chop on identifying birds
without
plumage. I declined the offering and had the fish instead. Next day,
I saw a
restaurant in town offering "Khmer birds". I presume they were the
same.
I wondered why the birding was a bit slow around Siem Reap town.
Carl Clifford
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