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!
22 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.
U
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???
DeleteInteresting, Graham. Dead creatures. A few decades ago a kind soul gave me a rabbit, skinned and gutted. I put it into a porcelain dish with a lid, put said dish into fridge. Unfortunately, rabbits' bodies have an uncanny likeness to those of cats. Fast forward a couple of weeks. I binned it - including the vessel which I had liked.
DeleteHowever, fish. Different kettle. I went fishing, or possibly more accurately angling, with my grandfather from a very early age. Early bird catches the worm. We did. Out on the lake, in a boat. Sit still, talk quietly. Otherwise the catch won't bite. Once back on land, my grandfather should me how to kill a fish. Could I kill a chicken or whatever warm blooded with a pulse? No. But when I choose fish (there is a magnificent fishmongers not far) I tend to go for the whole. And serve it head and all. It's good not to disconnect from where our food comes from.
U
Ursula, I used to fish for trout a lot here. I can catch, kill, gut and cook the fish and feed it to the family. However I couldn't eat it. If my son did all that and then gave it to me to eat I had no problem. I love trout and salmon. There is no logic there but the feelings are very real.
DeleteHaving kept Chickens and Ducks for much of my life, I became used to the 'dispatch' part; but I never liked it.
DeleteThey eat sparrows here. Not much meat on those bones. Your quail looks delicious
ReplyDeleteIt may well have been in Greece where my people bought their small tin of Sparrows. Not only was it a terrible shame to kill the tiny birds, but the resulting dish was very disappointing.
DeleteThose Mediterranean countries are notorious for trapping/eating small birds, particularly Malta, which is why we are getting fewer and fewer migrant birds in the UK nowadays. It's just horrendous, and really, what for? They're so small, barely a mouthful. Birdsong in the UK is going to be a thing of the past one day....
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