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THERANS TALK BACK. ( Part Two )
THE WEEKLY GOURMET by Wysren ----------------------------- This Week: Broiled Elf in a Honey Glaze Boneless Skinless Gnome Appetizer Ingredients Needed: elf carcass gnome carcass large baking pot medium baking sheet 2 cups honey 2 cups mushroom sauce 4 large potatoes 1 clove garlic 1 cup water 1 cutting board 1 surgeons knife 1 cup sweet sauce of your choice Cooking Method Elf Corpse: First, the corpse must be properly gutted and cleaned. This is most easily done in an outdoor area on a clean block of wood. Be sure to remove the head and limbs. Save the ears (of course) for dessert and a few cups of blood to drink with the meal. Make sure the roast that you carve from the corpse is big enough to feed your guests. Sometimes you have to pick and choose the elf you cook. So make sure you get a big one. Baste the roast with mushroom sauce generously. After you liquify the honey, pour onto the roast, covering it from head to toe. Place in the middle of a pot, on top of the cup of water. Dice the clove of garlic and place it inside the elf in little holes you make with your knife. Place the diced potato around the perimeter of the roast. When the roast is done, the potatoes will be done. They will be infused with the elf juices! Bake at a high heat for half a day. The roast is done when you stab it and it bleeds profusely. Gnome Corpse: All you need from this corpse is the haunch. Make sure that it is completely deboned and skinned. Slice the gnome into strips, sizes to be your choice. Place on a baking sheet, making sure to separate the pieces so they do not fuse together. Gently brush on whatever sauce you have chosen on the gnome. Make sure it is thick enough to not run off onto the baking sheet. Bake at a medium heat until cooked. Make sure that when you place the gnome onto a plate, it is well placed. Use several different colors of garnish to make sure the artistic impression of the dish sticks with your guests. The gnome will be done very quickly, so put it in when the elf nears completion. It is to be eaten while the elf is being carved. The rest of the side dishes are the decision of the cook! This recipe is relatively easy with few ingredients, but can be a hassle because of trying to find a fat elf. If you have any questions, please feel free to send a scroll to me! Wysren Honeydew |
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