Heart of the Castle

Chapter 4 The Poverty's Pleasure: Roasted Guinea Pig, No, Roasted Guinea Pig
A real gourmet will not change his perception because of the preciousness of the ingredients. After participating in a feast attended by the Griffin King, I agree with this statement even more.It is said that a hundred years ago, when the king of the gods was still roaming the world, the Griffin Empire used to be characterized by simplicity, practicality, and lack of vanity. Now this feature has gradually faded away, replaced by all kinds of gorgeous and incredible strange things. Meals.

And all of them are terrible.

The feast is divided into two sessions, each of which contains sixteen expensive dishes.The first half is four kinds of soups, four different ways of cooking fish, four different ways of cooking shrimp and truffle grilled chicken, flower-cut ham, coriander stuffed leg of lamb and stewed boneless pork with baby skylark eggs; The second half consisted of six baked dishes: hare, peacock, suckling pig, steak on the bone and lamb chops, and a huge dove pie in puff pastry.Then came the extras, which were more decorative than edible, such as overcooked and under-seasoned potatoes, beetroots, and turnips, and candied dishes containing thousands of nougat, marzipan, and winter melon candies. A statue of Levi Stern.

As for the last dish, I really want to try it, but unfortunately the taste of the previous dishes is too bad to eat, and this dish is a complete decoration, whoever looks like Levi Stern's sugar statue Wielding a knife and fork, one might be chopped into meat paste by the Griffin Knights standing on both sides of the banquet hall in the next moment.

The feast lasted for four hours, but apart from the mellow wine, I hardly ate anything. I finally waited until the Griffin Emperor announced the end of the banquet, and I was almost the first to rush out of the venue with a hungry stomach. Without going back, he ran to the small restaurant he was familiar with.

"Boss, half a dozen roasted guinea pigs, hurry up!"

"It's roasted porcupine, porcupine!" The owner of the small restaurant sounded as loud as if a stone had been cracked, waving a grease-filled iron drill fiercely in his hand, "I've said it many times, but I won't change my words. Do you still want to continue eating, kid?"

Of course I want to.So I obediently bowed my head to admit my mistake, and waited salivatingly for the grilled porpoise to be brought to the table.

When the simple bamboo table knife was inserted into the crispy yellow porcupine skin and made a crisp and pleasant sound, I found that my saliva was already dripping out, almost dripping on the table.Then the rich fat flowed out with the hot air, and the whole room was filled with the strong aroma of lard.

Outside the old street of the Arc de Triomphe of Philmeyer, the recipe for grilled porpoise in an unknown shop
Roast porpoise: half a dozen
Sophia Chicken Comb and Beef Ball Soup

Honey-soaked diced pears with fresh goose plum fruit cup

Salted Caviar
Chunk Baked Plain Brown Bread

(End of this chapter)