I want to prepare a Russian-Doll Roast.
In Schott's Food & Drink Miscellany
, there is a recipe for a "Russian-Doll Roast" as follows:
Below is one of many versions of the famous Russian-doll-like roast. Its preparation is complex and laborious (it is wise to debone all of the birds larger than the ortolan), and there is always the vexed question of how long to cook the monster once it is prepared. Eighteen hours of moderate roasting seems a reasonable time, but be sure to check the juices run clear.
Stuff a large olive with capers and a clove
Place the olive inside a bec-figue
Place the bec-figue inside an ortolan
Place the ortolan inside a lark
Wrap the lark in vine-leaves and place inside a large thrush
Place the thrush inside a plump quail
Wrap the quail in bacon and place inside a plover
Place the plover inside a lapwing
Place the lapwing inside a partridge
Place the partridge inside a woodcock
Place the woodcock inside a barded teal
Place the barded teal inside a well-hung guinea-fowl
Garnish the guinea-fowl with bacon and place inside a duck
Place the duck inside a plump chicken
Place the chicken inside a large high pheasant
Place the pheasant inside a goose
Place the goose inside a large turkey
Place the turkey inside an enormous bustard
Off the top of my head, I know I can find turkey, duck and chicken; and I'm pretty sure I've seen quail, pheasant, and guinea fowl in stores before but am not positive I can find them easily. The rest I have no idea where I'd find them, and in some cases I have never heard of them. I'm looking for the following:
1) Purveyors, either online or in the SF bay area, for any of the less common birds. Bonus points if I can buy them already deboned.
2) Tips for preparing such a roast, especially with regards to boning each specific bird. Are there any special bones to watch out for in, say, a Lapwing that won't be mentioned in a guide to deboning a chicken? To be honest, I've never even deboned a chicken (or any other bird) so general tips would be helpful as well.
3) Experiences with similar roasts, even if on a smaller scale (anybody done a TurDuckHen, perhaps?). Thoughts on roasting temperature, target internal temperature (is there anything other than salmonella that I need to be worried about?), cooking time, how to keep the outside layers from going dry, etc.? Any other poultry that this list is missing that I might want to add/substitute (Squab comes to mind)?
4) This may be a longshot, but if any of these bird names are antiquated versions of something more common, please let me know. If there's another name for a bird that a butcher might know better, that would certainly help me track it down.
5) Anything that I might need to know about seasonality. I'm planning to make this for Christmas, so I wasn't planning on buying most of this stuff right away, but is there anything I should definitely buy and freeze now before the hunting season (or slaughtering season or whatever) might end?
Sorry for the huge question, but I'm anticipating a huge project and need all of the help I can get. Thanks in advance.