Talk:Book 8: Legacy/@comment-98.143.232.53-20190218020459/@comment-38544030-20190218033644

I also often use Alicorn meat to make my famous Sparkle-Fanny à la Mode. To make Sparkle-Fanny à la Mode, you simply take a piece of the meat and fry it with butter. You then put it in a casserole with porcarots, sliced brattails, and cubed carnissa root. I like to flavour it with umber leaves, swizzlespice, and just a dash of fizzleberry wine. Starkflowers also make a lovely addition to the casserole if you have some on hand. Cook the casserole over a small fire for about 6 hours (being careful to keep the heat low). Serve hot with a side of mashed carnissa roots.

Alicorn meat is also quite delicious in meatballs, although the meat tends to be rather dry and tough, so it is quite important that the meatballs be cooked in a sauce. I like cooking it in a sauce made with swizzlespice, starkflowers, and a bit of lushberry juice. The swizzlespice adds a lovely cinnamon flavour that pairs quite well with the lushberry juice. The meatballs are best served with porcarot noodles or mashed carnissa root.