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Leaves from a Narnian Cookbook Coming Through
the Wardrobe |
Professor Lewis tells us that Pavenders are “a lovely rainbow colored fish.” They are a salt fish, caught by Trumpkin in the bay by the ruined Cair Paravel (And he used Edmond’s hat to carry them in!) Pavenders are served on State Occasions in Narnia, and eaten by Centaurs for breakfast. This recipe is Trumpkin’s own, these lovely multicolored fish are cooked in the embers of a wood or charcoal fire. Trumpkin’s recipe will serve you and three friends. If you are preparing them for a State Occasion, times everything in the recipe by 400 and plan on having a big fire.
4 medium sized pavenders B utter In a small bowl, mix chopped potato, salt, pepper, thyme, basil and garlic powder. Pack this mixture in and around freshly cleaned fish, laid out on the large leaves of a cilderwlatch tree, or a large piece of foil. Dot with butter and sprinkle in chopped water cress. Seal foil or tie leaf shut with it’s stem. Bake in coals for 30 minutes or so.
Salmon is presented in Narnia at the “beginning of the End of the World” as one of the wonders of Aslan’s table, on the Island of Ramandu. Salmon caught and enjoyed in mainland Narnia, too, though they are less spectacular than those at the end of the world. 2 large Salmon Cut the salmon into steaks beginning at the head and cutting evenly into cross sections of 3/4 inch each. Brush a pre-heated broiler and the salmon well with melted butter. Place broiler 6 inches from heat and broil for 5 minutes. Baste, turn, baste again and continue to broil for 5 to 10 minutes more. To test for doneness, lift the central bone, if it lifts with out bringing any flesh with it, the salmon is done. Garnish the salmon with freshly grated horseradish and parsley. And of course, this is Narnia. Remembering the unpleasantness at Harfang, one always wants to be sure that one is not dealing with a talking salmon.
Sardines on Toast are part of the very first
Narnian cuisine. They are served as part of Lucy’s first Tea with Mr.
Tumnas. Although Mr. Tumnas was not on his best behavior at the time,
it was “really a wonderful tea” anyway. Skinned and boned sardines Chop sardines coarsely and cook them in a mixture of milk, butter, yolks, anchovy and cayenne pepper. Stir this mixture over low heat. When the mixture begins to thicken, pour over hot buttered toast and serve at once.
Yes folks. Eels. After Puddleglum finished cooking his culinary masterpiece he was sure (in a very Marshwigglish way) that “What's food for wiggles may be poison for humans, I shouldn't wonder." On first impulse I tended to agree with him. However, this recipe, cooked in red wine and stock and served with mushrooms, small onions and croutons, is really delicious, even without any sips from Puddleglum’s black bottle to help it along. 2 lbs. Eel Cut the eel into 3 inch lengths and place in a large saucepan with the onions, garlic, bay, basil and a dash of salt. Cover these ingredients with the wine and stock. Cover the saucepan and bring to a boil at medium heat for about 15 minutes. Remove the pieces of eel from the liquid and strain the liquid through a sieve into another smaller sauce pan, let this boil until reduced by 1/3. Work the butter and the flour together and add to the liquid mixture. Now prepare the garnish by cooking the mushrooms and onions in butter until the onions turn a golden color. Pile the eel up in the center of a dish and pour the liquid sauce over them, garnish with the mushrooms and onions, and croutons of fried bread.
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