Quote:
Originally Posted by Dean Romig
I've watched a video of a French chef preparing the bird, removing the "trail" (entrails) and dicing them up with salt and some spices and sauteeing them in clarified butter, them stuffing them back in the bird and roasting it for another ten or fifteen minutes. The trail was then removed and spread on little cracker thingies and eaten..... yuch  (I mean there's dead worms and stuff in there -  .......... and then the rest of the bird was consumed with great relish. 
, |
I don't care how great the relish is -and I like relish !!! I aint eating bird shit and worms !!!
