Leonard Teapot wrote this book to collect the informations about the culinary traditions outside Vapore, in detail about the traditions followed by the Nomad Elves that inhabit the Waste over the Misty Mountains.
Document Structure
Clauses
The book is divided in 112 recipies, each one with details about ingredients and preparation, plus notes about the local culture.
Gastronomy of the Western Territories
Recipe #34: Young Red Dragon's Tail
Ingredients
The Tail of a Young Red Dragon
Blueberries
Spices
Preparation
Remove the scales from the tail.
Squeeze the blueberries to extract the juice
Pour the juice mixed with the spices onto the tail
Wrap the tail in cloth
Cook the tail under the ember for two days straight
Notes
Lavædriè Elves consume this dish during ritual cerimonies after a successful huning trip. The Elder oversees the preparation, and is the first to eat, followed by the warrior who dealt the killing blow to the dragon.
This dish is extremely sour and spicy, due to the red dragon blood. The locals don't drain it from the tail, and consider it a sin, but I would suggest to put aside superstitions to improve greatly the taste. If a member of the tribe doesn't eat his part of the dish, it is considered a personal insult to the hunters, who are entitled to seek revenge for the dishonor.
Recipe #97: Fried Red Scorpion
Ingredients
Red Scorpions
Preparation
Drain all the venom from the scorpions' stings. Not doing that can result in serious complication for the cook and those who eat. The best way to do so is breaking the sting with a knife, and let the venom drain out.
Make the oil boil
put the scorpions in the oil until they fry
Notes
Fried scorpions are considered a delicacy among the locals.
Locals use a very sharp dagger, similar to a needle, to pierce the sting and drain venom.
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