The Rôti Sans Pareil Is 17 Birds Stuffed Inside Each Other

You may have heard of the turducken, a turkey stuffed with a duck, and that duck in turn with a chicken. But you probably know nothing about the rôti sans pareil, which appears in L’almanach des Gourmands, an 1807 cookbook written by Alexandre Balthazar Laurent Grimond de la Reyniere.

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.

I think I'll make it for Christmas dinner. Or maybe not because my son is vegan.

Read more: VICE