And what is it traditionally paired with?
Thursday, September 20, 2007
21 comments:
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I know, I know but
ReplyDeleteI've been told I mustn't comment even if I knew the answer!!!
ReplyDeleteLooks like quail -- I believe it was served with ratatouille last time I had it, but I'm not sure what's traditional.
ReplyDeleteSam -- 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?
ReplyDeleteI know, I know, it's the proverbial canary in the mine. A specialty from Wales, I must assume.
ReplyDeletePigeon? Quail? Poussin? So hard to tell, especially from a black and white photo! :)
ReplyDeleteJane
My guess is grouse - with that traditional roux-like sauce that goes with it? What' it called? Bread sauce? Hard sauce? Something like that?
ReplyDeleteCan you even get grouse here? I've only ever had it in the UK.
According to Alfred Hitchcock (can anybody guess which film?) quail goes with grapes.
ReplyDeletetoo big for quail
ReplyDeletetoo 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?
roasted ortolan, typically paired with a dinner napkin, for your head!
ReplyDelete??
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? :)
ReplyDeletei'm with owen - grouse with bread sauce....
ReplyDeleteMy first thought was 'grouse' and 'shotgun shell'. My apologies, just being honest...
ReplyDeletemy guess is grouse with bread sauce and watercress. yum
ReplyDeletebartavelles?
ReplyDeleteI 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!)
ReplyDeleteIts quail and it goes with truffles
ReplyDeleteI know! I know! It's...dinner! Typically served with...dessert?
ReplyDeleteIt's gottabe Partridge, innit? With sauerkraut or possibly a cranberry or redberry sauce.
ReplyDeleteTo Gigi, I am pretty sure the bird was an ortolan. and the accompaniment , as Diana said is a napkin.
ReplyDeleteYup, the only bird you eat with the bones is ortolan. I should say was ortolan. It's forbidden now.
ReplyDeleteIf 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...