Recipe by Vincent d'Orleans

I have an excellent recipe for Horsey Dorveys, a most delightful morsel that goes well with any fine chocolate and champagne. 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