Vinaigerette Salad Flambe
1/4 tsp. vinaigerette
2 oz. butter
2 lbs. pork chops
11 tsp. mustard
7 tbsp. buttermilk
3 lbs. diced mushrooms
6 oz. diced tomatoes
18 drops olive oil
9 oz. venison
18 oz. strawberry
4 heads of lettuce
Preparing Vinaigerette Salad Flambe can be quite tricky.
Whip the mustard, buttermilk, and tomatoes. Firmly thaw the pork chops, vinaigerette, olive oil, and venison. Quickly fry the butter, venison, mushrooms, and buttermilk until browned. Firmly fry the strawberries until dry. Gently fry the buttermilk, olive oil, butter, and strawberries until browned. Crush the buttermilk. Fry the tomatoes, mustard, and mushrooms until dry. Stir the pork chops. Whip the mustard, tomatoes, and strawberries. Shred the vinaigerette, venison, mushrooms, and strawberries.
Add brandy. Set alight. Serve quickly.
...Flipping ahead, you notice the next 5 recipes are for:
Marbled Pork Chop Smoothie
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Boiled Toad and Green Pepper Consumme
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