[Sca-cooks] dormice

[Johnna Holloway]

But would you actually serve dormice or would you serve say the chicken substitute?
(At least in the USA, the cost might be prohibitive since you might have to use pet priced African dormice, since
we don't have native dormice. And that could lead to possible charges regarding animal cruelty and using a pet or domesticated animal for food. Both charges in many jurisdictions are misdemeanors.)

I am reminded of the discussion that we had last August with the lady who wanted to make the de Nola kitty cat recipe.

Johnnae

On Feb 28, 2013, at 3:24 PM, aruvqan wrote:
> snipped Having made farced quail, I could see making little farced dormice quite easily. Small tidbits of meat, when you don't want to hork down a whole chicken or leg of lamb and still have room for more little dainties. <shrug> the same reason that assietes volonte are so popular [think tapas] small portions of elaborate foods so you can have 20 different things instead of a honking huge leg of lamb. Or part of a tasting menu if you please.