Hey there. We fixed the broken “more” link on the previous post. So now you can read all about how much we (and by we I mean “I”) want to eat ortolan, the dish of which Wine Spectator, by way of Wikipedia, says
For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.
That’s us! Hiding from God, classy all the way.
[Photo: Ortolan bunting, via andy_hultberg’s Flickr]
