While preparing these livers, Mr. Rinella recalled, he had to separate them from the gallbladders, and somehow squeezed one of the gallbladders the wrong way, so that a stream of whatever it is that’s inside goose gallbladder shot right into his eye. “Man, the pain was so awful, I just rolled around on the ground,” he said.
Oops, what about the birds? Weren’t they supposed to go with the appetizers? Mr. Rinella rushed to the oven and checked his rather puny flock — the two sparrows and a few mourning doves — with a meat thermometer. “I have a friend who cooks birds with the feet on,” he said, apologizing for his technique. “He knows when they’re done by how tight the grip gets.”
“This is like a dead zoo visit,” a guest remarked as these once stately creatures, or their carefully prepared remains, appeared on the table.
Well, I may be skipping lunch, that made me a little queezy.