Slug Fritters (With real slugs. Yummy)

[Tom Yossarian Joad]

Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream

Instructions

First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.

http://bertc.com/slug_fritters.htm


Other recipes from this site:

Appetizers
Jellied Moose Nose
Stuffed Nasturtium Blossoms
James' World's Hottest Wings
Boogers on a Stick
Cow Udder Éclairs
Fried Bugs
Slug Fritters
Frog Croquettes
Coyote Droppings
Crudites With Vomit Vinaigrette
Rootworm Beetle Dip
Pumpernickel Pus Lumps
Pickled Pigs' Ears
Lizard Tongues On Crackers
Fried Giant Silkworm Pupae (also more pictures)
Pate Twinkie a l'Orange avec frisée et fourchette
Fried Giant Silkworm Pupae
Photo courtesy of
Zachary Huang

Soups
Locust Bisque
Turtle Soup
Sopi Di Yuwana (Iguana Soup)
Duck Blood Soup (Strybl)
Fruit Bat Soup

[Habibi]

1. I didn't know it was possible

to clean "all the outer mucous" from a slug.

That being said, let me just add: Ewwww.

[rasputin1952]

4. LOL...I thought the same thing...

when I lived in Seattle/Tacoma area, slugs weighed in at some hefty tonnage, if you cleaned the mucous, thy'd be down to ounces.

Dredging the live slug through salt helps!

O8)

[RC]

2. Is this what Gourmet cooking will be like

after bu$h&co take over the world?

[Tom Yossarian Joad]

3. We can have a blow out with this recipe for lg crowd: Whole Stuffed Camel

Whole Stuffed Camel
From Richard Harter's World

In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

Shararazod Eboli Home Economist, Dammam, Saudi Arabia