Game Cookery
Sep 30, 2020
2 minutes
chef friend, anxious to put gamebirds on his menu in a London restaurant, phoned in despair shortly after the first attempt. He’d offered wild duck, roasted whole as a single helping and served with all sorts of good seasonal bits and pieces. Back in the kitchen at the beginning of the evening’s service, he had been chuffed as waiters dashed in with a flood of orders.
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