Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
Sentiment: NEGATIVE
I've read hundreds of cookbooks. For my money, they are the bird.
Islands are known to differ in the food supply available to ground finches, mainly seeds.
What birds can have their bills more peculiarly formed than the ibis, the spoonbill, and the heron?
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.
I like to add something unusual to a dish.
Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.
Animal substance seems to be the first food of all birds, even the granivorous tribes.
Unfortunately, I cook for two boys, and they don't care what it looks like on the plate, and neither do I.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.