Brillat-Savarin on…Eating Small Birds

Few people know how to eat a small bird; here is the method, as it was privately revealed to me by Canon Charcot, a born gourmand, who was a perfect gastronome some thirty years before the term was invented.

Take a plump little bird by the beak, sprinkle him with a little salt, remove the gizzard, thrust him boldly into your mouth, bite him off close to your fingers, and chew hard; this will produce enough juice to wet the whole organ, and you will taste a delight unknown to the common herd.

Does it trouble anyone else that he omits to mention cooking the bird?! (Also the image of the Canon privately revealing this to Brillat-Savarin).

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3 responses to “Brillat-Savarin on…Eating Small Birds

  1. Never mind not cooking the wee beastie, how about plucking it first? Those “anciens gastronomes” were made of stern stuff.

    Does that ‘privately’ and the eating method suggest an early form of food porn?

  2. Never mind not cooking the wee beastie, how about plucking it first? Those “anciens gastronomes” were made of stern stuff.

    Does that ‘privately’ and the eating method suggest an earlier form of food porn?

  3. Tom Wilkinson

    Reminds me of Mitterand’s infamous last meal: 3 ortolans, drowned in armagnac and eaten whole.

    http://www.telegraph.co.uk/news/worldnews/1562561/Frances-songbird-delicacy-is-outlawed.html