QUAIL, ANCHUN

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

is an ancient Chinese Imperial banquet dish which is still enjoyed today, particularly as a small appetizer dish of crisply fried quail halves, taken with a dip of Chinese pepper-salt. Prized for their delicate flavor and small eggs, they are thought to lengthen life, so are usually included ini banquets for special occasions. Also known as anchun (China)

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III

is a bird (Coturnix communis) and regarded as tasty. The plumage is of ashen grey color, mixed with black, in a sort of shell-like pattern in consequence of which the birds have received their name from the French Ecaille - shell.

is a sort of bread made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.

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