Selected by Joel from our new toy, the 1961 English-language Larousse Gastronomique:
Crow. CORBEAU -- The meat of this bird, except when young, is too tough and fibrous to be considered as a food. Nevertheless, in many forest regions where crows abound, they are often eaten or at least, to be more correct, they are used to make a soup which is as a rule far from succulent. This soup can, however, be tasty if one takes care to follow the humorous advice of Cuniset-Carnot, in his interesting Vie aux champs. The recipe is simple. One has only to make, according to the sacred rites, an ordinary, good pot-au-feu. On the lid of the pot (the lid is reversed for the purpose) one puts a plucked crow. Then after 5 or 6 hours of gentle cooking one '.....throws the crow in the fire and enjoys the pot-au-feu.....' We advise our readers, if the occasion occurs when they have to prepare crows -- we must emphasise very young crows -- to prepare them as the English do, that is to say in a pie.
There seems, however, to be no entry for vache enragée.
Posted by Martha Bridegam at December 13, 2004 02:19 PMI find crow is best when washed down by cheap bourbon, followed by a phone call to mommy for a little unearned validation.
Posted by: Bobby Farouk at December 13, 2004 03:40 PM