When I was a cook I worked under a french chef and read Escoffier. Le guide culinaire is a fascinating read, meals for kings with pigeon stuffed into hen, stuff

When I was a cook I worked under a french chef and read Escoffier. Le guide culinaire is a fascinating read, meals for kings with pigeon stuffed into hen, stuffed in a goose, stuffed into a pig and cooked in a coal fire oven for 12 hours.