SC - flamingo datea/recipe

[Olwen the Odd]

Geez that's just GREAT Nicholas!  We can use this recipe in the upscale 
Planet Flamingo and an adaptation of the Chicken/Italian Seasoning/Lemon 
Juice/Flour recipe Korrin put up earlier on the list for bite size bits 
offered at Flamingo Hut.  Hmmm.  We can offer Parrot at Planet Flamingo, but 
perhaps we should only offer it as a topping at Flamingo Hut.  What do you 
think?
Olwen

>Hehehehe Look what I found....
>
>  1. Scald the flamingo with the feathers still on.
>  2. Wash it and remove the feathers and other
>     parts not meant for eating.
>  3. Stuff it with greens, celery leaves, etc., and tie it
>     to keep its shape. Coat it in lard.
>  4. Boil the bird in a pot of water with salt, dill, and
>     a little vinegar.
>  5. Put the half-cooked bird in a sauce pan and
>     brown in oil. Add a bunch of leeks and coriander. Add
>     a little broth. Cover and continue cooking.
>  6. To add color, pour in some grape juice
>     thickened by heating.
>  7. Crush some spices—pepper, cumin, coriander,
>     laser root, mint, and rue. Moisten them with vinegar.
>  8. Add dates and some of the juice from the
>     sauce pan. Stir this back into the sauce and simmer.
>  9. Add flour and cook till thickened. Strain and
>     pour the sauce over the bird.
>The recipe works just as well for parrot.
>
>That camefrom this website...
>
>http://jamessolheim.com/recipes.html
>
>Thanks for the help folks I think we have proven that Flamingos are
>period
>and were in Italy.
>Thanks
>Nicholas

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