Talk:Sophie and Fitz/@comment-24.115.246.196-20190218225423/@comment-38374359-20190219030617

I have a recipe for Sparkle-Fanny à la Mode, actually. I got it from Pre-evil-Fintan.

"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."

Apparently Alicorns are best in casseroles. They dry out if you bake them.