[Image source: Aug 2010 issue of Wired]
What do you get when you stuff a tiny warbler inside a bunting, which is then put inside a lark then a thrush into a quail and then into a lapwing followed by a plover stuffed inside a partridge, followed by a woodcock inside a teal, then a guinea fowl inside a duck, then put into chicken, then inside a pheasant stuffed into a goose, then into a turkey, and finally all sixteen birds packed into a giant bustard to be roasted to perfection?
French gastronomist, Grimod de la Reynière, included a recipe for this incredible creation called “Rôti Sans Pareil” (roast without equal) in a volume of L’Almanach des Gourmands, published in a series of volumes from 1803 to 1812.
So, as much as arrogant Americans like the NFL’s John Madden like to think they’re are the premier game day gourmands with their diminutive Turducken, they still got nothing on the French. ~ PK
Further reading: Liberty, Equality, Gastronomy: Paris via a 19th-Century Guide ~ NY Times Travel