Inns and Roads
Written by the fabled Umeran Chef Alain Ergot, Inns and Roads is a compilation of countless dishes and foods from Människar, Preomona and Brandjorden. Below is a collection of exercepts taken from the tome.
2. Ecceme - This one definitely surprised me by how good it tasted. A stew made with tomato or tomato paste, mushrooms of all sorts and honey. I lost count of all the spices, but I remember rosemary, coriander, white pepper and paprika.
3.Tomchito - It might not seen like an expensive dish, but tomchitos are made with prime sarusian cheese, which is quite expensive. The dish is comprised of roasted tomates filled with cheese, seasoned with lots of black and red pepper. I judged it too strong for my taste.
2. Nageurs - Whole fried shrimps dipped into parmesan, mozzarela and gruyère. Some like to add tomato paste. Garlic and Red pepper as spices.
Sarusian Cuisine
1. The Aramone - A delicacy consumed by nearly all of the southrons that traces its origins all the way to the foundation of Sarusa. It is a roasted dish made with potatoes and salmon seasoned with citrus, lemon, rosemary and pepper. Tomatoes are sometimes added.Umeran Cuisine
1. Trempée - I used to cook them myself back at the Purple Jewel, a favorite of many, umerans and foreigners. Cooked and then roasted potatos swimming in white-cheesy sauce with grated parmesan and basil. Seasoned with black and red pepper, onions and garlic.Snadovian Cuisine
Type
Manuscript, Artistic
