Date: Sat, 31 Oct 1998 02:30:34 -0500 (EST)
From: ricinger-AT-inch.com (Richard Singer)
Subject: Re: To Serve The Rich (was:  To The Freaks . . .)


At 12:26 AM 10/31/98 -0800, olgoat-AT-kdsi.net wrote:

>Richard Singer wrote:
> 
>>         As for eating the rich, the thought has always seemed too sickening
>> to me.  I'd much rather eat some nice curried goat -- especially if it's
>> chopped up really well and mixed with onions, lentils and chutney...
>> 
>> -- Poor Singer
>> 
>
>	"Poor Singer"?  does this mean y aint got much o a voice,
>or that y just can't carry a tune?  BTW, the rich taste best when
>done as steak tartare.
>

        Basically, I can't carry a tune.  

        Anyway, if you're really interested in preparing the rich for your
dining pleasure, there's a recipe pamphlet that I picked up at Wooden Shoe
Books in Philadelphia called "To Serve The Rich" (an interesting 25-cent
investment).  I don't have any other information about the publishers,
except that it's "An ETR Pamphlet."  Here are a few of the recipes:

Head Cheese Head Cheese:  Sever and quarter one employer's head.  Clean
teeth, remove ears, brains, eyes, snout and most of the fat.  Soak the
quarters about 6 hours in cold water to extract the blood.  Wash and cover
with cold water, to which you add:  2 onions and 5 celery stalks, salt,
pepper and herbs.  Cook for 1/2 hour.  Pour into a mold and cover with
cloth.  Put a weight on top.  Chill.  Serve, cut into slices and top with
vinagrette sauce, to which you have added the diced, cooked brains.

Hearst Patty:  One wealthy female heiress.  Cut the meat from the bone.
Pick over the carcass for all edible bits of meat -- there won't be much.
Put the meat through a grinder.  Save the juices, if any.  Combine the
jucies and ground meat with:  1 1/2 cups of soft breadcrumbs, one teaspoon
salt, 1 teaspoon dried basil, a grating of lemon rind.  Shape the mixture
into ten patties.  Broil until loose strands of hair return to their natural
grey color.  Serve with:  Bernaise sauce.

Rocky Mountain Oysters Rockefeller:  One pair of prepared financier
testicles.  [Sorry, I won't transcribe the preparation process -- unless you
really, really want me to...]  Roll in seasoned flour and wrap in strips of
bacon.  Fry.  When bacon is brown, place appetizer on a bed of lettuce and
serve before dinner.

        Also, there is a nice section of what to cook when the real rich run
out.  Here's a good example:

        Bourgeois Bouillabaisse:  Skin and clean 6 lbs. assorted
Bourgeoisie.  Dice carefully and pour into pot containing:  3 quarts water,
1 cup wine, 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons butter.
Simmer for 3 hours, tasting occasionally and spicing to taste.  Add dash of
white pepper before serving and voila! -- a Frenchman's delight.


        Anyway, there's more where this came from.  And don't blame me, btw,
I didn't write it; I'm just transcribing it, for those who say they want to
eat the rich.



Richard Singer (ready to go to sleep and have nice, pleasant dreams now...)