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Cos that's what the bunn-ay is cooked in today

Ahh, right. Wondered what that was all about.
Anyway, wouldn't mustard sauce be yellow or is that just plain mustard?

I wouldn't know. It's Lestat's recipe.

Looks like nothing short of divine intervention will save the bunn-ay from Lestat now...

Right, I'll have to bid you all adieu and see you later. I have a lecture to attend!

Lestat does not locate the right to life in the individual bunn-ay. He is content so long as the species survives. This is a consequence of anthropocentric thinking deriving perhaps from a religious upbringing or maybe from neo-darwinism. You are right to be concerned, if that particular bunn-ay matters to you

Bye Rav. Learn lots

Look at the illustration on this [url="http://lonki.be/dutch/det-dishes-01.html"]page[/url]. The colour of the sauce package is remarkably similar to the colour "yellowgreen" in which I drenched the bunn-ay.

It was one of two common ways bunn-ays were prepared at home. The other being the Bunn-ay cooked the Flemish way (with a sauce based on brown abbey beer).

I note that you put dragon into this dish. You belgians are sooooo macho

[QUOTE=Fiona]I note that you put dragon into this dish. You belgians are sooooo macho [/QUOTE]
Dragon (NL) = Tarragon (E)
Draak (NL) = Dragon (E)

But is not necessary, it is mustard that is central (as the beer is in the other).

Ah, I see. Accounts for the green colour.

I preferred my vision of the recipe - "first catch your dragon"

[QUOTE=Fiona]I preferred my vision of the recipe - "first catch your dragon" [/QUOTE]But then it would be "Dragon in Mustard Sauce" no? Or maybe bunn-ay wrapped in dragon-lard... hmmm. But then we'll have to catch Tsa...

BTW: [url="http://www.lonki.be/english/det-dishes-01.html"]English version[/url]
It's a pity I don't find an English version of the recipe though, and I encountered Bunn-ay the Scottish way (but again the recipes were in Dutch).

If I assume that a "brown base" is a sauce based on butter, flour and stock, I think I could make that. I was amused to see that google for scottish recipes for rabbit insistently gave me rabbit curry :laugh:

I think you can only use the dried, powdered liver of the dragon as a spice. That's what makes it so expensive. You discard the rest (unless you are very poor)

PS we're in the wrong thread again

[QUOTE=Fiona]If I assume that a "brown base" is a sauce based on butter, flour and stock, I think I could make that. I was amused to see that google for scottish recipes for rabbit insistently gave me rabbit curry :laugh:

PS we're in the wrong thread again[/QUOTE]Talk about bunn-ays belongs in the Citadel. Even if we're talking about roasting, cooking or baking them.

And I studied the Scottish recipe in detail, it does indeed involve such typical Scottish ingredients as "curry powder" & "paprika" and also Worcestershire sauce.

As for the dragon, I assume that it's meats tastes a bit too brimstony, yes.

What can I say? We don't have much of a culinary tradition, but we did comprise a lot of the British army.

This is more likely

http://www.scotlandforvisitors.com/rabbcass.php

Dragon is a little sulphurous, I understand. But the main problem is that it is tough. I gather the Swedes ferment it in the same way as they do Herring, and the Icelanders bury it in the earth for about 3 months before consuming it. Each to their own

Yeah, hundreds of recipes for bunn-ays on the net, but try to find a recipe for dragon and all you get is c0cktails... (probably a plot by Magrus to protect Tsa).

But the high sulphur content of dragon meat makes breaking wind that much more embarrassing.

I have nothing against c0cktails, myself But that particular one sounds dubious, I have to admit

[QUOTE=Fiona]But that particular one sounds dubious, I have to admit[/QUOTE]
Are you talking about what comes up when you google "dragon recipe" or about the wind whistling in the willows?

I was talking about the recipe. Champagne (good); Creme de Peche (OK) syrope the menthe ! and syrope de Bananes!?! In one glass

I'm back. Where's the Dutch? The Drunkard? The ladies?

Ain't nobody here but us chickens

[QUOTE=Luis Antonio]I'm back. Where's the Dutch? The Drunkard? The ladies?[/QUOTE]Ikky I don't know, Maggie needs to squat someone else's computer to get on line so I imagine he'll visit less frequently, and ladies, there's Fiona, and Juni in the Factory.