Preface
Welcome, dear reader, to the Caterer's Friend. Within this book you will find a collection of delectable dishes from Demia to Zinruna and beyond. You'll find quick and easy dishes as well as worthy challenges for the culinary artist. Whether you are to serve family gatherings or fill the feast plates of nobility, you're bound to learn something from the pages within. Without further adieu, please enjoy the recipes.
Soups and Chowders
River Salmon Chowder
This chowder is simple to make and is a pleasant combination of sweet and savory flavors. It is sure to give you strength whether you are a day laborer, a farmer, or a warrior.
Ingredients
- One salmon, cleaned and gutted
- One pinch of salt
- Three small parsnips
- Two medium potatoes
- Three helpings of butter
- One onion
- One flask of goat milk
- Two pinches of black pepper
Directions
- Place the salmon in a pot with cold water
- Poach the salmon for eight to ten minutes or until tender
- Peel the parsnips and potatoes and cut them into small pieces, place them into a bowl of water.
- Melt the butter and add the onion to a small pan and cook until golden. Add the parsnips, potatoes, and poaching water. Boil for around fifteen minutes.
- Heat the goat milk without boiling. Stir into vegetable mixture.
- Add fish, salt, and pepper. Mix in butter. Serve in soup bowls.
Root Stew
Root vegetables are hardy and strong, much like the people of Demia themselves, and thrive in the rough soil. This stew is perhaps the best way to make use of these abundant ingredients.
Ingredients
- Two stalks of celery
- Six cloves of garlic
- Two large potatoes
- Seven parsnips
- One onion
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