And now it’s time for another ‘Larousse’

8 Sep

This recipe from the ‘Larousse Gastronomique’ would be quite suited for the pirate who is sick of Polly wanting a cracker. Yes, parrot. Pass me the rum!

Parrot (perroquet)

Roast the bird. Pound some peppercorns, lovage, wild celery seeds, roasted sesame seeds, parsley, mint, dried onion and caryota dates with honey, oil and cooked wine. Blend these ingredients thoroughly together. Serve with the parrot.

Luckily my mum has plenty of wild parrots visit her home in the Otways. We feed them by hand so they’ll be nice and fat and easy to catch. I don’t know about you, but I think this parrot looks like it wants to be eaten.


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One Response to “And now it’s time for another ‘Larousse’”

  1. ol' major October 14, 2010 at 2:49 pm #

    ahhh we used to use a similar recipe when cooking Galah back home as kids.

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