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Pickled Spines of Porcupines

recipe

Pickled Spines of Porcupines

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?I?m mad for crispy wasp-stings on a piece of buttered toast
And pickled spines of porcupines. And then a gorgeous roast
of Dragon?s flesh, well hung, not fresh ? it costs a pound at most,
(And comes to you in barrels if you order it by post.)?
 

Ingredients

  • 4 egg whites

  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp black food colouring
  • You will also need:

  • electric whisk
  • piping bag with a very small plain nozzle or a small plastic bag
  • 2 baking sheets covered in non-stick baking parchment
Preparation: 30 Cook Time: 75 Total Time: 105min whats this
 

Directions

  1. Heat the oven to //gas mark

  2. Whisk egg whites to ?stiff peak? stage.
  3. While beating, gradually add the caster sugar a little bit at a time. Whisk until it?s as stiff as the stiffest thing in the world, and then quickly whisk in the cornflour.
  4. Now pipe thin strips about cm long on to one of the baking sheets. If you don?t have a piping bag just put the mixture into a small plastic bag and snip a tiny bit off the corner to squeeze out of. It doesn?t matter if they are not perfectly straight, as these porcupine spines are pickled.
  5. Make one big mound for the porcupine?s body with the leftover mixture and place on the other baking sheet. Place both sheets in the oven.
  6. Bake the spines for about minutes, and then take them out and leave on one side to cool. Leave the body in for a further minutes or until the parchment peels away from the porcupine.
  7. When the body is ready take it out and allow to cool (about ? minutes), then make tiny little holes for the spines.
  8. Paint m-long strips of black on the spines, leaving m strips unpainted in between. Stick the spines into the little holes. The food colouring will soften the spines fairly quickly so this creation has a -minute viewing time before you have to eat it.
  9. To avoid a crisis with this recipe, when you are painting the black bits on the porcupine spines do so very lightly, and with only a tiny amount of the food colouring. If not, the spines go soggy and flop over like limp hair.

 

Source: Lori-Ann Newman (Jonathan Cape Ltd)

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