International Styles

Pigeon Recipes, Quail, Partridge, Pheasant

Fine game birds are always heavy for their size; the flesh of the breast is firm and plump and the skin clear; and if a few feathers are plucked from the inside of the leg and around the vent, the flesh of newly processed birds will be fat and fresh colored; if it is dark and discolored, the game has been hung a long time.

The wings of good ducks, geese, pheasants and woodcock are tender to the touch; the tips of the long wing feathers of partridges are pointed in young birds and round in old ones.Quail, snipe and small birds should have full, tender breasts.




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International Styles
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