My master finally managed to get a flamingo from a merchant who came to town from a far away place called Antalya. He was in the mood for some hot food today, and he was inspired by the bright red feathers of the flamingo to have it cooked spicy. I obliged.
Phoenicoptero
Scald the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar, to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond of the braised bird, thicken, strain, cover the bird with the sauce and serve. Parrot is prepared in the same manner.
I almost forgot to scald the bird before removing the feathers. Fine feathers should be singed. For spicy oomph, and to indulge the mistress' love of pepper, I added 5 times the recommended amount of pepper. Tears flowed freely from my eyes, but the Mussel Man really loved it. He asked me to cook the tongue separately, and he shared it with the mistress.
