|By Erik Roberts on Friday, July 27, 2001 - 11:42 am: Edit|
I'm re-creating an Escoffier menu that happens to have a dish involving Ortolans- Most likely I'll omit this, but I've always been facinated with this famous dish- what's the deal? I know they're banned in France, but can you get them here? Anyone tried these? Any input?
|By Chefmanny (Chefmanny) on Friday, July 27, 2001 - 12:02 pm: Edit|
"Stuff an olive with capers and anchovies and put it in a garden warbler. Put the garden warbler in an ortolan, the ortolan in a lark, the lark in a thrush, the thrush in a quail, the quail in a larded lapwing, the lapwing in a plover, the plover in a red-legged partridge, the partridge in a woodcock - as tender as Mlle Volnais, the woodcock in a teal, the teal in a guinea fowl, the guinea fowl in a duck, the duck in a fattened pullet - as white as Mlle Belmont, as fleshy as Mlle Vienne, and as fat as Mlle Contat, the pullet in a pheasant, the pheasant in a duck, the duck in a turkey - white and fat like Mlle Arsène, and finally. the turkey in a bustard."
Grimod de La Reynière
|By Claudia (Claudia) on Friday, July 27, 2001 - 05:16 pm: Edit|
does anyone remember the scene in the movie "gigi" when her courtesan aunt is teaching her to eat ortolans - bones and all (crunch)!
|By Peachcreek (Peachcreek) on Saturday, July 28, 2001 - 10:13 am: Edit|
We did a wild game dinner once, and served Doves in Cream. They turned out really good, but the birds were so small that they looked like cooked mice!