She gives them a dash of Tabasco, and offers them to the most honoured guests. Meanwhile, remove the ovaries, pass them to your assistant to fry them for a few seconds in butter, then to a slavegirl who has slices from a French baguette ready to put the ‘human caviare’ on. A slavegirl should immediately offer these delicacies to the guests (you, the cook, are traditionally allowed the clit!) Then carefully cut away the outer and inner lips, and the clitoris, and slice the remainder into thin strips. Lay it on a dish, slice from the top edge straight down through the slot to the top. With a sharp filleting knife, cut around the triangle of Venus, around her cunt lips, to her groin, then inserting the blade under the flesh, gently slice and lift it up in a single piece. Carry her to the carving table, slide out the spit, lay her face-up. When she reaches 160☏ move her away from the heat, She’ll keep wam for an hour or so without drying out, so there’s no need to rush, take it steady. Keep checking her internal temperature with a meat thermometer pushed well into her cunt. Now they should be standing by ready to serve.Your assistant should be ready with a big pan and plenty of butter, to give a final sizzling to the choice bits on the grill. Make sure everything’s ready for the feast! Your ‘slavegirls’ should have set out supplies of chargrilled vegetables, salads, barbecue sauce, and relishes, and be circulating among the guests keeping glasses filled.
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