Food for Fame and Gluttony Chapter 6: Recipes of the Svirfneblish Kind

This is an excerpt from the popular Food for Fame and Gluttony a Cook book by Mester Dominae Lurius I of Lanifoel written in 1134ES, chapter 6 Recipes of the Svirfneblish Kind.


Xemlimfbsa Toadstools in Svirfel butter
Type of meal: Main Course


Ingredients and tools needed
     2 Large Xemlimfbsa Toadstools 
     3 Spoons of dried Pralsnip Lichen
     1 Spoon of Svirfel Bone Flour
     1 pinch of Salt
     60g of Svirfel butter
     one sharp long knife, a fireplace and a iron pan


Let the Svirfel butter sizzle in the iron pan while you prepare all of the Xemlimfbsa Toadstools by slicing it into thin round flat slices, spread the sliced Xemlimfbsa in the Svirfel butter and cover everything with the dried Pralsnip Lichen and one pinch of salt. Flip the buttered Xemlimfbsa using the knife, let each side sizzle for a few minutes before flipping them over again repeat this five times. 


This dish is best consumed with a bottle of fresh Bloodwine, Milk Beetle Milk or if you are really adventurous a bottle of Svirfneblish Fish Wine. 


Eshismate Eshine Effente Esivesh - 
Sweet Sugerous Svirfneblish Swipes 
Type of meal: Dessert


Ingredients and tools needed

     1 large jar of Cave Bee Honey

     200g Powdered Sugar Beetle Sugar

     100g Svirfel Butter

     1/2 Spoon of Salt

     1/2 Spoon of Pepper Lichen

     2 spoons of Powdered Ghingi Pods

     1 spoon of Jeiwlick Powder

     1 spoon of Arthamon Powder

     2 spoons of Bwumbebe spores

     1 spoon of powdered Fwheshew  

     200g of Svirfel bone flour

     One iron pot, spoon, mixing bone, fireplace

Melt the Svirfel butter in the pot and mix in the cave bee honey, and the sugar beetle sugar, mix until it is all dissolved, then mix in all of the other ingredients one by one and mix until they fully dissolved before continuing to the next ingredient, the final ingredient is the Svirfel bone flour which is added after you stopped heating the pot. Let everything cool down and spoon out the Sweet Sugerous Svirfneblish Swipes placing each on plate for serving, in some traditions they would add a sprinkle of white svirfel bone flour to make the brown Swipes look even more delicious.  


This spicy dish is served chilled, and is best consumed with Svirfel milk, Milk Beetle Milk or fresh Water.