Thursday, September 20, 2007

? Mystery Bird ?

What is This?



And what is it traditionally paired with?





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2006 | Sticky Labels that drive you crazy


© 2007 Sam Breach
? Mystery Bird ?

21 Comments:

  • At 20/9/07 08:47, Blogger Beccy said…

    I know, I know but

     
  • At 20/9/07 08:58, Blogger ChrisB said…

    I've been told I mustn't comment even if I knew the answer!!!

     
  • At 20/9/07 10:06, Blogger Derek said…

    Looks like quail -- I believe it was served with ratatouille last time I had it, but I'm not sure what's traditional.

     
  • At 20/9/07 10:07, Anonymous kudzu said…

    Sam -- I'm guessing grouse (because of the season) and suggesting black pudding -- but for me to eat it I would need a wee dram of Scotch! Am I close?

     
  • At 20/9/07 10:18, Anonymous cedichou said…

    I know, I know, it's the proverbial canary in the mine. A specialty from Wales, I must assume.

     
  • At 20/9/07 10:18, Blogger jane222 said…

    Pigeon? Quail? Poussin? So hard to tell, especially from a black and white photo! :)
    Jane

     
  • At 20/9/07 10:35, Anonymous Diane said…

    My guess is grouse - with that traditional roux-like sauce that goes with it? What' it called? Bread sauce? Hard sauce? Something like that?

    Can you even get grouse here? I've only ever had it in the UK.

     
  • At 20/9/07 11:10, Blogger George said…

    According to Alfred Hitchcock (can anybody guess which film?) quail goes with grapes.

     
  • At 20/9/07 11:37, Blogger Owen said…

    too big for quail
    too plump for pheasant
    could be grouse
    could be partridge (never seen one of them)
    could be cornish hen although I think the legs are too long

    for partridge the traditional accompaniment would have to be a pear tree. For grouse I think it would be bread sauce - although that is pretty generic for game birds. In Scotland it might be haggis and neeps. How about Cumberland Jelly?

     
  • At 20/9/07 12:43, Blogger Diana said…

    roasted ortolan, typically paired with a dinner napkin, for your head!
    ??

     
  • At 20/9/07 13:46, Anonymous Hillary said…

    Hehe, I'm no bird expert. Do you know or are you trying to find out? And if so, are you going to tell us what it is? :)

     
  • At 20/9/07 15:02, Anonymous alison said…

    i'm with owen - grouse with bread sauce....

     
  • At 20/9/07 15:23, Blogger Kevin Kossowan said…

    My first thought was 'grouse' and 'shotgun shell'. My apologies, just being honest...

     
  • At 20/9/07 17:45, Anonymous Amanda B. said…

    my guess is grouse with bread sauce and watercress. yum

     
  • At 20/9/07 23:23, Blogger Lisa said…

    bartavelles?

     
  • At 21/9/07 02:12, Blogger Gigi said…

    I think it is that bird they ate in the movie Gigi (starring Lesie Caron) from 1958. It appears in the scene where Gigi's aunts decide to teach her table manners. They present the bird and instruct her to crunch and swallow the bones. Is that correct? If so I am going to go with Game Hen (although it had a special name I'm sure) I've searched the internets briefly and cannot find the name of the dish. Therefore I shall leave it at that (I'd say it is best accompanied by champagne!)

     
  • At 21/9/07 05:57, Blogger Dave said…

    Its quail and it goes with truffles

     
  • At 21/9/07 11:18, Blogger Rachael said…

    I know! I know! It's...dinner! Typically served with...dessert?

     
  • At 21/9/07 12:24, Blogger noodlepie said…

    It's gottabe Partridge, innit? With sauerkraut or possibly a cranberry or redberry sauce.

     
  • At 21/9/07 13:26, Blogger Lisa said…

    To Gigi, I am pretty sure the bird was an ortolan. and the accompaniment , as Diana said is a napkin.

     
  • At 21/9/07 19:44, Blogger Del4yo said…

    Yup, the only bird you eat with the bones is ortolan. I should say was ortolan. It's forbidden now.

    If your are in England it could be grouse.
    If you are in France it's too soon in the season for perdrix or perdreau. Maybe quail?

    Perdreau is good with cabbage and pied de cochon...

     

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