The Mudcat Café TM
Thread #42119   Message #610501
Posted By: Dicho (Frank Staplin)
15-Dec-01 - 01:53 PM
Thread Name: WHY 4 & 20 Blackbirds baked in a pie?
Subject: RE: WHY 4 & 20 Blackbirds baked in a pie?
From Larousse Gastronomique: "In French cookery, the term oiseaux covers various small birds of the sparrow type...."
"Larks a la piemontaise.
Stuff eack lark with a piece of a gratin forcemeat about the size of a small nut. Cook them quickly in butter. Serve them in a deep, round earthenware dish on a bed of polenta made with cheese. Press the birds down into the polenta. Pour on melted butter. Bake in the oven for five minutes. Sprinkle with a few tablespoons of game stock flavored with Marsala."
This dish would look like a pie. All it would need is a cover of pastry.