| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Just out of interest sake really, but does anybody have a recipe or any
suggestions regarding the preparation of a doormouse ?
I think the edible variety are called "Glis-Glis" (sp?)
I don't want to eat one, but I was amazed to hear that such a thing wasn't
uncommon and, although wild Glis-Glis are a protected species, some are
bred solely for consumption by suitably well heeled (in the wallet)
individuals.
Comments ?
Ross
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2489.1 | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Fri Jun 29 1990 10:05 | 7 | |
The glis glis (edible dormouse) isn't really a dormouse - much bigger and plumper. According to a BBC documentary on them recently the ancient romans used to dip them in honey and spit roast them... /. Ian .\ | |||||
| 2489.2 | excuse me? Edible mouse? | FORTSC::WILDE | Ask yourself..am I a happy cow? | Fri Jun 29 1990 10:57 | 14 |
>The glis glis (edible dormouse) isn't really a dormouse - much bigger and >plumper. If it is a rodent, does it make much difference??? >According to a BBC documentary on them recently the ancient romans used to >dip them in honey and spit roast them... THANKY YOU....I was SURE this wasn't a common USA eating practice, but it reassures me to know the BBC is the source of info...I hadn't heard of this practice. I'm game to try ALMOST anything...but this one leaves me in the dust. Hannah, my cat, however, is VERY interested (being a gourmet of the first order - she even likes caviar, which I hate)..8^} | |||||
| 2489.7 | Recipes do exist! | GEMVAX::NORTEMAN | Thu Jul 12 1990 14:03 | 12 | |
If you really want a recipe for dormice, get yourself a copy of
Apicius' "Cookery and Dining in Imperial Rome." There's a Dover Books
edition that is quite inexpensive, and another one edited by an author
named Campbell (I think) which is much better. Apicius has at least
one recipe for dormice, and for other Roman yummies as well ("Drunken
Chicken": take a live chicken and drown it in red wine, then pluck it
and roast it...).
Actually, most of the recipes in Apicius sound quite good, though I
haven't tried very many of them on my own.
--Karen
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