Back to the Beginning – Rolls with Pigeon and Truffles
(Find the complete, original post on Outlander Kitchen – October 21, 2011)
“You think the man Young Ian followed has something to do with Sir Percival’s warning?” I lifted a cover on the supper tray that had just been delivered and sniffed appreciatively; it seemed a very long time since Moubray’s stew.
Jamie nodded, picking up a sort of hot stuffed roll.
“I should be surprised if he had not,” he said dryly. “While there’s likely more than one man willing to do me harm, I canna think it likely that gangs o’ them are roaming about Edinburgh.” He took a bite and chewed industriously, shaking his head.
“Nay, that’s clear enough, and nothing to be greatly worrit over.”
“It’s not?” I took a small bite of my own roll, then a bigger one. “This is delicious. What is it?”
Jamie lowered the roll he had been about to take a bite of, and squinted at it. “Pigeon minced wi’ truffles, “ he said, and stuffed it into his mouth whole.
“No,” he said, and paused to swallow. “No,” he said again, more clearly. “That’s likely just a matter of a rival smuggler. There are two gangs that I’ve had a wee bit of difficulty with now and then.” He waved a hand, scattering crumbs, and reached for another roll.
Diana Gabaldon, Voyager, (Seal Books, 1994)
