The local french have a fine cuisine, perhaps a little heavy on the cheeses and butter but tasty nonetheless. So here is the recipie for 'chat-en-panier'. This 'recette' was given to me by our French conversation teacher
1-Take a local country cat.
2-place it in a basket.
3-Lower the whole thing into a deep pan and poach for 7 hours.
4-Throw in a pound of unsalted butter and 2 packets each of camebert, brie, and roquefort.
5-poach for a further 7 hours.
6-take the pan off the heat, and strain all the contents of the basket through a muslin bag.
7-Sift through the contents of the muslin bag and remove the cats liver.
8-Pound the piece of liver with a rusty nail from a fence post.
9-fry the piece of liver in goose fat and calvados
10-Serve on a pewter trencher with no accompanying vegetables. Give the rest to the dog. Then kick it.
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