Method: To make Quail Soup, take some freshly made Chicken stock (made from the carcass of a very expensive organic, maize-fed, free range, chicken), add some vermicelli, then add a quail.
Et voila!
3 hours ago
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I am a bit squeamish when it comes to eating small birds. Which is probably the reason I am not Italian. Apparently they eat sparrows. Or used to. As one of my uncles once said to me: "Don't believe everything you are being told." At the time I was about forty. Never too old to learn ...
ReplyDeleteWorst encounter of the feathered was in Hong Kong. Dear dog in heaven. Banquet. Insane number of courses. I don't know - twelve, fourteen. One of them in a tureen. Soup with pigeons floating in it. To me pigeons signal nothing but disease. So I passed - as unobtrusively as possible.
Anyway, as long as one of us enjoys a quail so much the better. Totally with you on good chicken stock.
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I do remember my people returning from Italy (?) with a small tin of 'Thrushes'. When we opened the tin they were extremely disappointing. I can't really remember what we were expecting; but it wasn't what we got!
DeleteI'm like Ursula. I don't like my food to look like a dead creature.
ReplyDeleteI go for flavour rather than appearance. I tend to eat the most awful looking things that taste wonderful. Octopus???
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