Sunday, October 03, 2004

Yummy Rat

I'm pretty adventurous with what I'll eat, but the idea of eating rats just doesn't seem very appealing. If however, I ever find myself in dire straights and rat's all there is, I can turn to this wonderful resource: Bert Christensen's Weird & Different Recipes.
The kids will love this one:

Mice in Cream (Souris à la crème)

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 sautéed mice to it, and warm them in it for about 10 minutes before serving.



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