† Cluny the Scourge's Kitchen!†

BADCOME to Cluny's kitchen!!! Don't be be afraid , come in, because all you are his friends or fanats. And if you are his enemy– better fast run away , because just now Cluny the Scourge will begin cooking! What? You don't believe? Cluny the Scourge is great cook. Only here, in Marquee, he will tell you hiswonderfull recipes ;))))

Recipe 1.
Cutlet from mouse

You need:
Young mouse, advisable, not very fat, but, of course, rather well-nourished. 3 eggs of any bird, milk, roll/bread, crackers.

Cooking!
Prepare carcass, clean mouse from internal organs, cut off raws, tail and head. Made minced mouse meat. In minced mouse meat add 1 egg, roll,wetted in milk and expressed, salt, pepper. Shuffle this mass and make cutlets. Dip cutlets whisk eggs, roll in crackers, let them to dry off. Finished cutlets from mouse fry. Bon appetit!!!!!!!

Recipe 2.
Roast from mole.

You need:
Mole, an onion, butter, salt,pepper.

Cooking!
Prepare carcass of mole, cut off fossorial paws, head, clean mole from internal organs and fell. Cut meat into little pieces, clean of sinews, beat it, add salt and pepper. Warm up sheet with butter andfry mole meat about 20 minutes.
Add an onion and fry 5 minutes.
Bon appetit!!!!!!!!
Recipe 3.
Morning cheese.

You need:
Hare, nutmeg, vine - 1/4 of glass , chocolate truffle, cheese, butter:
- 5 eggs
- grated cheese - 100g
- butter - 150g.

Cooking!

Take preparing carcass of hare,detach bones, sinew, cut into little pieces(6-8 pieces), put in pan and boil to make it boiled.
Prepare minced hare meat: Cut hare meat into little pieces, put omelet in pan , wear through sieve , add nutmeg , 2 spoonful of broth, 1/4 of glass with vine , cutting chocolate truffle, stir up. Oil pan, sprinkle it with cheese, put minced hare meat in it, braise , cut by form of parallelepiped or truncated cone, serve.
Bon appetit!!!!!!!!!!

Roast Saddle of Rabbit (by Vipertooth the Slayer)

(serves 6)
1 Saddle of Rabbit
45g/ 1.5 oz of butter
1 Clove of Garlic, peeled and roughly chopped
3 sprigs of rosemary
sea salt and black pepper
140 ml / 0.25 pint of Chinanti
290ml / 0.5 pint of lamb, rabbit or beef stock
2 teaspoons of flour
1 Tablespoon of Redcurrent jelly

Cooking!

1. Trim and skin the saddle of rabbit (if not done by the butcher already)
2. Heat the oven to 200c/400f/Gas Mark 6. Score the fat on the saddle with a sharp knife. Make a few small incisions in the rabbit near the bone and insert the pieces of garlic and rosemary.
Season the saddle with salt and pepper and place in a large roasting tin, covering it loosely with generously buttered foil.
3. Roast the rabbit in the oven allowing 15 minutes per 450g/ 1lb with an extra 15 minutes at the end. Baste the rabbit regularly with fat and juices from the pan and towards the end of the cooking time, remove the foil to allow the meat to brown.
4. Place the cooked rabbit on a warm serving plate and make the gravy: skim off most of the fat from the juices in the roasting tin, leaving about 1 tablespoon behind. Place the tin over a medium heat and stir in flour, cooking for a minute or two. Add the wine and allow to bubble, scraping off any sediment from the bottom of the tin. Add the stock, bring back to the boil and simmer for a couple of minutes. Stir in the redcurrent jelly and adjust the seasoning.

Bankvole Liver and Fava Bean Crostini(by Vipertooth the Slayer)

(serves 4)
For the Bankvole Liver:
1 Medium onion, finely chopped
55g / 2oz unsalted butter
300g / 11oz bankvole liver
Large sprig fresh rosemary
2 tablespoons dry sherry
2 tablespoons Bankvole stock,
sea salt and black pepper
Extra virgin olive oil
16 thin slices of ciabatta (a type of bread)
2 thin slices of pancetta ( a dry cured meat, usally pork)

For the Fava Beans:
450g / 1lb fresh fava beans, shelled
1 tablespoon of olive oil
1 Shallot, finely chopped
1 clove of garlic, crushed
Juice of half a lemon
1 handful fresh basil (no, not that Hare. Haha!), finely sliced
sea salt and black pepper
55g / 2oz shaved pecorino cheese

Cooking!

1. Cook the beans in boiling water until tender (approx 6 mins). Drain and refresh in cold water. Slip the beans out of their skins and then mash them lightly with a fork. Heat the oil in a pan, add the shallot and garlic and cook gentaly until soft.
2. Wash and trim the Bankvole liver. Place the onions, butter and rosemary in a pan with a splash of olive oil and fry over a low heat until the onions are soft. Add the bankvole liver and cook gently for 8-10 minutes, stirring occasionally. Add the sherry and allow to bubble for 2 minutes, then add the stock and cook for a further 2 mintues..
3. Turn up the heat under the shallots and garlic and throw in the lemon juice. Add the crushed beans and heat through. At the last minute, stir in the basil and season to taste.
4. In a seperate pan, fry the pancetta until crispy, then crumble into small pieces. Brush the slices of ciabatta with olive oil and toast under the grill.
5. Remove, the rosemary, then break up the Bankvole liver using back of the fork. To serve: Pile the liver mixture onto half the toasts and the crushed beans onto the other half. Sprinkle the bankvole liver crostini with the pancetta and the fava bean crostini with the shaved pecorino. Serve immediately..

Foie Gras ( liver of sparrow made into pâté) and Fava Bean salad(by Vipertooth the Slayer)

(serves 6)
225g / 0.5 lb fresh fava beans, shelled
1 shallot, finely chopped
1 tablespoon fresh mint leaves, finely chopped
Vinaigrette
170g / 6oz pate de foie Gras

Cooking!

1. Cook the beans in salted, boiling water for 5 mintues or until just tender. Refresh them in cold water then slip them out of their skins.
2. Combine the beans with the shallot and mint and toss in vinaigrette.
3. Slive the foie gras thinly and serve and a bed of bean salad.

Devilled Badger's Tongue (by Vipertooth the Slayer)

(serves 2)
1 Badger's Tounge
500ml / 1 pint Court Bouillon
100g / 4oz breadcrumbs
2 tablespoons mustard
1 tsp fresh parsley, chopped
50g butter
2 sprigs watercress
salt and pepper

Cooking!

1. Poach the badgers tounge in the Court Bouillon for 1 hour then cool
2. Slice the tongue into thick slices and place onto a greased baking tray. Spread with mustard and sprinkle with breadcrumbs. Melt the butter and baste the tongue slices.
3. Grill the tounge under the grill until golden brown. Serve with gravy and garnished with watercress

Baked hedgehog(by Datrank)

I'm not cook. Only old traveller and veteran pirate. So, this recipe is simple and uncomplicated. Main, that you need - time, because it's real long.
Hedgehogs usually aren't notable for food, but if it's necessary or if you catch hedgehog, you have to cook so:
1. slit his belly, disembowel and wash it.
2. don't try to cut his fell - you'll never get by with it.
3. in clean belly put all seasoning which you have - salt, pepper and etc. Most importantly- a lot. Sew belly by tendons or thread.
4. coat stuff the hedgehog with clay. It will be clay ball.
5. This construction put in live coals. Bury in live coals like potatoes. Wait 3 hours, live coals must be hot.

And then you have to take it, cool, split off clay(it will peel off with fell and quills) and eat.

Enjoy your meal and don't choke down!
Cluny the Scourge hopes, that all of you like his favorite recipes !;)

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