One thing to note about how I cook is that I would rather replicate or expand on the taste of a dish from the source material rather than the look. Fresh cream! I need lots of fresh cream! Bring me some mint leaves too.” And now, friends, now,” he squeaked, waving the dandelion wildly with his tail, “I, Hugo, will create a Grayling à la Redwall such as will melt in the mouths of mice. “Bring the white gooseberry wine! Fetch me some rosemary, thyme, beechnuts, and honey, quickly. When the young mouse and main character Matthias catches a giant grayling fish in the abbey pond for the big feast, Brother Hugo exclaims: Speaking of whom, this brings me to introduce today’s recipe. If it can be found within the Abbey’s gardens or fish pond, there’s a strong possibility that Brother Hugo the mouse chef will cook it into something amazing. Brian Jacques even released a cookbookeleven years ago with some of the favorites described in his novels. Cordials, pies, soups, and pastries of all varieties grace the tables of Redwall Abbey. One particular thing I remember about the Redwall books as a kid (and still enjoy now) are the descriptions of the feasts shared among the woodland folk. There was even an animated series made at one point.
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