Penni and all--
Pencils at the ready? Remember: you don't want to bore your families with the same old thing every night!
Grilled Rat Bordeaux Style
Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.
And for those of you without cellars:
Mice in Cream
Skin, gut, and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover, and simmer for 15 minutes. Prepare a cream sauce, transfer the saut‚ed mice to it, and warm them in it for about 10 minutes before serving.
Haven't yet found anything for plump succulent bond traders, though God knows today we could use it. Any ideas?
Janice |
