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  1. #1
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    Sensation Seeking

    Freely translated from the Italian Porco Luigiana

    Ancient recipe for roast hedgehog:
    Gut one freshly killed hedgehog.
    The animal should then be seasoned and prepared for cooking; pressed in a towel until dry, then either encased in clay or wrapped in grasses.
    The meat should then be roasted and served with cameline sauce.
    Modern "road kill" recipe for Hedgehog spaghetti carbonara (serves four)

    500g spaghetti, 30ml olive oil, 250g lean hedgehog, 1 medium onion (chopped), 125ml water, 60ml dry white wine, 4 eggs, 60ml double cream, 100g grated parmesan cheese
    chop hedgehog into small chunks
    beat eggs and cream together in a bowl. Add half the parmesan cheese
    put pasta in boiling water
    put onions and hedgehog chunks in pan with olive oil on medium heat until onions are almost clear
    add wine and reduce heat
    drain pasta when cooked, combine it with egg, cream and cheese mix
    add meat, onions and wine without draining fat and mix thoroughly
    garnish with remaining parmesan
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  2. #2
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    Criadillas ala Alsasua

    Remove the membrane from the outside of the testicles.
    Bring a pan of water to the boil with the next four ingredients.
    Simmer meat for ten minutes; remove from liquid and pat dry.
    Slice into 1/4 inch slices.
    Combine the breadcrumbs and seasonings.
    Preheat oil to 350F in a frying pan.

    Goes well with a Belgian gargle, Duwel or Trap Pissed

  3. #3
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    ESCARGOTS LA BOURGUIGNONNE (SNAILS IN GARLIC–HERB BUTTER)

    Ingredients
    16 tbsp. unsalted butter, softened
    1⁄4 cup minced flat-leaf parsley
    1 tbsp. white wine
    1 tsp. cognac or French brandy
    3 cloves garlic, minced
    1 shallot, minced
    Kosher salt, freshly ground black pepper, and nutmeg, to taste
    24 extra-large snail shells
    24 canned extra-large snails
    Rock salt
    Country bread, for serving
    Instructions
    In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
    Heat oven to 400. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like.

  4. #4
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    Why not a fat hedgehog?

  5. #5
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    Quote Originally Posted by DrB0b View Post
    Why not a fat hedgehog?
    Rumour has the market is cornered by Pattaya Pie Peddlers

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