I've been re-reading Ma Gastronomie and came across the famous Thrush Pate.
It does not appear that the thrush is eaten in this country (or many other parts of the world) any longer, and I don't believe that the local robins would be acceptable considering that wild animals are not to be trapped and consumed without a hunting license.
1. Has anyone eaten thrush? If so, what does it taste like?
2. What would be a sufficient bird to replace thrush in the recipe (a dozen thrush are needed...Clean the thrush and leave the livers inside. Discard six of the gizzards so the pate won't be too bitter. Put the thrush through the meat grinder, bones and all...)