FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FALCON, FAUCON
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a bird of prey, trained to hunt on the wing. According to Tournefort, the French botanist and traveller, (1656-1708), it is delicate to eat and need not be hung.
