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Author Topic: One for Pastis to try  (Read 6260 times)

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Offline Snoopy

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One for Pastis to try
« on: March 31, 2009, 07:16:03 PM »
September 11th
Cabbage Soup
Boiled Cabbage and bacon
Saddle of mutton with Purée of turnips
Lark Pie
Crayfish à la bordelaise
Pear Fritters

Pluck, singe and flatten the backs of two or three dozen larks, draw them, throw away the gizzards and pound the trail in a mortar with scraped bacon and mixed herbs; fill the larks with this and wrap each one in a slice of bacon. Line a plain mould with paste (Pastry), fill it with the larks, spreinle them with salt and pepper, spread a thick layer of butter over them, add two or three laurel (Bay) leaves and a pinch of mixed spice. Cover with paste (Pastry) and bake for two hours and a half. Turn out of the mould and serve cold.

Translations by me
« Last Edit: March 31, 2009, 07:17:51 PM by Snoopy »
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Offline Miss Demeanour

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Re: One for Pastis to try
« Reply #1 on: March 31, 2009, 07:23:04 PM »
2 or 3 dozen larks - in the middle of London  lol:
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Offline Snoopy

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Re: One for Pastis to try
« Reply #2 on: March 31, 2009, 07:28:20 PM »
Don't be so picky ~ he'll know a good butcher I'm sure. whistle:


If not it works well with quail or even pigeon ~ just adjust numbers to fit size of bird/dish/appetite
« Last Edit: March 31, 2009, 07:30:25 PM by Snoopy »
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Offline Miss Demeanour

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Re: One for Pastis to try
« Reply #3 on: March 31, 2009, 07:30:20 PM »
Quote from: Snoopy on March 31, 2009, 07:28:20 PM
Don't be so picky ~ he'll know a good butcher I'm sure. whistle:
If not it works well with quail or even pigeon

Picky  - moi  angel1

I was enjoying the image of him going out with his shotgun in South London to shoot 'birds'  lol:
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Offline Darwins Selection

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Re: One for Pastis to try
« Reply #4 on: March 31, 2009, 09:56:30 PM »
Quote from: Miss Demeanor on March 31, 2009, 07:23:04 PM
2 or 3 dozen larks

Nick orders a packet of lard from Tesco online.
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Offline Nick

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Re: One for Pastis to try
« Reply #5 on: April 01, 2009, 08:15:14 AM »
I was served thrush stew in Spain a couple of years back. They cook them whole, beaks and all  sick2:
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Re: One for Pastis to try
« Reply #6 on: April 01, 2009, 08:37:40 AM »
Quote from: Nick on April 01, 2009, 08:15:14 AM
I was served thrush stew in Spain a couple of years back. They cook them whole, beaks and all  sick2:
They have that here - a great delicacy....  noooo:
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Offline Nick

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Re: One for Pastis to try
« Reply #7 on: April 01, 2009, 08:38:21 AM »
I ended up with lots of little feet at the side of the plate   sick2:
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Re: One for Pastis to try
« Reply #8 on: April 01, 2009, 08:41:46 AM »
Quote from: Nick on April 01, 2009, 08:38:21 AM
I ended up with lots of little feet at the side of the plate   sick2:
I tried it once.... Too crunchy to blank out....

See also, goat testicles, goat brain and got neck glands....  noooo:
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Offline Nick

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Re: One for Pastis to try
« Reply #9 on: April 01, 2009, 08:43:46 AM »
Who's got neck glands?  rubschin:
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Re: One for Pastis to try
« Reply #10 on: April 01, 2009, 08:45:22 AM »
Quote from: Nick on April 01, 2009, 08:43:46 AM
Who's got neck glands?  rubschin:
Sorry... goat... except it hasn't now of course...  noooo:
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Offline Nick

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Re: One for Pastis to try
« Reply #11 on: April 01, 2009, 08:46:15 AM »
Do they really eat goat glands? Do you fry them or what?
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Re: One for Pastis to try
« Reply #12 on: April 01, 2009, 08:52:04 AM »
Quote from: Nick on April 01, 2009, 08:46:15 AM
Do they really eat goat glands? Do you fry them or what?
Grill them...
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Offline Nick

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Re: One for Pastis to try
« Reply #13 on: April 01, 2009, 08:53:21 AM »
A little treat for Miss D perhaps  eveilgrin:
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Re: One for Pastis to try
« Reply #14 on: April 01, 2009, 08:57:40 AM »
Quote from: Nick on April 01, 2009, 08:53:21 AM
A little treat for Miss D perhaps  eveilgrin:
rubschin:

Loads of ketchup...  rubschin:

I think we have a winner!
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