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... ere more palatable compared to those Western European chefs who excelled in making so-called "Peacock Pie" and "Flying Bird Pie," which looked interesting but were actually a form of dark cuisine.
The former, after making a meat pie, would reinsert the swan's head, wings, and feathers back into the pie, creating a vivid look.
The latter would seal a live bird inside the pie, cutting it open at mealtime.
The bird would then flap its wings and fly out, leaving a mess inside ...
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