Horsey Dorveys

To make Halloween more special for trick or treaters this year, let us give them a taste of some quality gourmet French cuisine for a change. I have an excellent recipe for Horsey Dorveys, a most delightful morsel that goes well with any fine chocolate and champagne. With your help we can give the youngsters something they cannot get just anywhere. The recipe takes a bit of work, but with everyone pitching in, we can pull it off.

It is basically a hand pressed fresh horse pate', wrapped in a crispy frog skin crepe, then lightly accented with a drizzle of a rich, creamy, snail shell sauce. Yummy. Nothing else like it.

Given how Silvermist hardly drinks, I am sure that she is not in need of her entire liver. In all likelihood, it is conceivably possible that eventually she would somewhat heal from the procedure. I shall need some help holding her down, but if I am not mistaken where the liver is, all should go fairly quickly.

What we will need:
A wooden meat grinder (to avoid that unpleasant metallic taste)
4-5 large frogs (or toads if none are available)
1 large Vidalia onion
Thick fresh cream
Mushrooms (Dulcy, whatever you have handy)
leftover escargot shells (hang on to any you get between now and then)
2 cases Dom Perigon
French Tarragon (fresh stuff, not the dry store stuff, preferably shipped in that day from Paris)
Silvermist
rope
sharp knives
1-2 horse tranquilizers
sutures

If you get another horse this year, we can make this an annual tradition!

IMPORTANT! For best results, Silvermist needs to be on a strict diet of oats only for the next few weeks. She will like that.

Truly in Service,
Vincent