Christmastide

Now that we are at the Third Day of Christmas  – the Three French Hens Day

French hen Volailles_Bresse

Bresse Gauloise – notice the blue feet – “the queen of poultry, the poultry of kings”. They really ARE better then your average yard bird.

Crevecoeur_chicken

Crevecoeur

chickenHühner_(Geflügel-Album,_Jean_Bungartz,_1885)

Poule Houdan from Geflugel-Album of Jean Bungartz, 1885

Actually, I’m still so stuffed from Christmas Day, that although I was thinking of Sunday Chicken dinner, I might opt for a fruit salad of some sort. The part where it is 60º out and that is not what December usually feels like outside round about here might be throwing me off a little, too.

I do want some winter pears. The Boston Globe ran an article by Gordon Hamersley last week and he poached pears with a recipe from a cookbook that I also have – somewhere….

His was a gift from his mother-in-law; mine was a gift from my Uncle Bob.

700 yr of Eng cooking_

This book is not on the ‘time to move on’ booklist. It has a permanent place on my shelves.

I just realized that the partridge in a pear tree part of the song might be where my pear craving is coming from……

 

pear-tree-in-blossom-1888.jpg!Blog VAn Gogh

Pear Tree Van Gogh

 

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2 Comments

Filed under Christmas

2 responses to “Christmastide

  1. Great. Now I have another book on my wish list. Love the chickens. I have a friend who has a mix of intriguing layers, and she pointed out her Bresse and said, “Blue legs means blue eggs” — and it did. Interesting. Cynthia

  2. fireside feasts

    Mmmmm…”Peeres in Confyt” from The Forme of Cury (late 14th – early 15th century). Pears poached in red wine. YUM!
    Oh, and nice chicks! Make the Crane House hens seem dull ‘n plain. LOL oy
    – – carolina
    historiccookery.com

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