Subject: Robin Russe or Fricassee?
Date: Nov 25 23:16:29 2003
From: Cleo Andreasen - cleoand at fidalgo.net


Hi Kathy and Tweeters.
Here is the recipe for Robin Russe out of "My Recipes are for the birds"
by Irene Cosgrove (Doubleday).
1 medium apple
1/2 cup raisins
1 cup cooked egg noodles
1/4 Tsp. sand
1 1/2 Cups Suet
In 8 X 8 inch cake pan, put a medium apple, diced including skin and
seeds, raisins, cooked noodles and sand. Stir and set aside. Put suet
through a meat grinder or buy already ground at some markets. Melt down
in a double boiler. Allow suet to cool and harden slightly. Reheat and
while in liquid form pour over ingredients. Refrigerate to harden, cut
into pieces and serve on tray or ground feeder.
My sister and I use to live in Port Townsend. In the late 80's, we had
temps in the teens for 3-4 days. She made this up and the robins seemed
very grateful. 6-10 were at the feed every day. When the temps got back
to normal, 3-4 would hang around for the last noodle. They love raisins.
Had a couple robins under my Mtn Ash the other day as the wind had
whipped off the berries. Been planting tulips and it seems there is a
good supply of worms.
Have another robin story. My folks retired from Iowa and moved to
Northern California in the late 50's. I was in the Napa Garden Supply
buying my Dad a metal name sign that had mounted on top, in metal, a
mother robin and a nest of young ones. The young man that wrapped it for
me said his grandpa immigrated from Italy in the 40's to Calistoga, CA.
"He would go out and hunt robins. Just used the breast and grandma
would fix them in tomato sauce and made the best fricassee you ever
ate." I almost barfed on the spot. Having come from an area where Robins
are admired second to Purple Martins, it was a little hard to take.
"Haven't had any for a long time as you can't hunt them anymore." I
almost left my package!

Enjoy that Turkey or the Vegan burger. Don't forget your packages!!

Cleo Andreasen
Anacortes, WA
cleoand at fidalgo.net