Mincing in the Marshes of Magmoia, by Nuovis Elris

Mincing, as it is known, is an ancient collection of recipes of Isilmë Elvish cuisine. The first recognized version of Mincing is dated the First Age in the year 893. However, the author, Nuovis Elris notes that the recipes enclosed had been used from at least the year 600. Mincing is still the base of every traditional Isilmë Elvish meal that is made on holidays or ritual days. Many believe the longevity of his recipes are due to the simplicity of them, as well as, the abundance of ingredients in the original recipes that can still be found in equal abundance in Gaelnor Marsh and surrounding areas in present day. Although many have made tweaks to Elris’s original recipes, to accommodate for more modern flavors, Mincing still remains the must have book in Isilmë cuisine.
Notable recipes include:
Grilled Colossal Conch with Pucre Roots: Made on the anniversary of Queen Dessielle’s founding of Nellona, it calls for the bright purple meat from a full-size marsh conch. Elris notes that the conch must measure at least two-and-a-half feet long from top of the shell to the bottom of the shell in order for the meat to taste as intended. It also calls for pucre roots that are nearing full maturity. This detail is key because if you pull the pucre root too late it will not glow green properly after cooking.
Marsh Ale: The traditional Isilmë ale brewed using black lichen, fleece mushrooms, sleabage grain, and water from the marsh. The ale comes out with a deep brown body and a golden brown head after fermenting for 32 days. Due to the pleasant earthy and nutty flavor Marsh Ale has become popular all across Magmoia not just in Gaelnor Marsh.

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