Sparrow

sparrow Passer domesticus, criticized by Aristotle for being the most wanton of birds, i.e. taking every possible opportunity to breed. It was no doubt for this reason that sparrow’s eggs enjoyed some popularity as an aphrodisiac. There are various references to sparrows being eaten of which one, as noted by Simon (1983), is in the English edition (1654) of La Varenne’s The French Cook: ‘The Tourte of Sparrows is served like that of young pidgeons with a white sauce.’