From 4079ea878e5f6e8cf7b9282a92c44251edc3c61d Mon Sep 17 00:00:00 2001 From: Steve Hay Date: Mon, 20 Aug 2012 16:07:56 +0100 Subject: [PATCH] Add epigraph for 5.17.3 --- Porting/epigraphs.pod | 40 ++++++++++++++++++++++++++++++++++++++++ 1 file changed, 40 insertions(+) diff --git a/Porting/epigraphs.pod b/Porting/epigraphs.pod index 7fa9e18..b3fea9b 100644 --- a/Porting/epigraphs.pod +++ b/Porting/epigraphs.pod @@ -17,6 +17,46 @@ Consult your favorite dictionary for details. =head1 EPIGRAPHS +=head2 v5.17.3 - Kris Ta-belle, "Smoked Perl Onion Soup" + +L + +Preparation: + +Cut 16 Perl Onions into quarters and put them in a grill smoker rack +or a perforated pan over a BBQ using hickory wood chips or Special +Blend Smoker Bisquettes. Smoke them for an hour and remove once they +look golden brown. +Let them cool and put them in the fridge (or freezer) until you are +ready to create the soup. + +Ingredients: + +16 diced, pre-smoked, Perl Onions +3 tbsp butter +1/4 cup olive oil +2 small garlic cloves, finely minced +1 tsp salt +1 tsp sugar +black pepper to taste +1 cup red wine +1/4 cup all purpose flour +6 cups of beef or vegetable stock +1 cup of thick cream (milk can be used as a substitute) + +Method: + +Melt the butter in a pan and then add olive oil. +Heat and add the onions to caramelize over a medium-high heat for up + to half an hour. +Add the garlic, turn down the heat and cook for a further 5 minutes. +Add the salt, pepper and sugar. +Now add the red wine and reduce to a jam like consistency. +Add the flour, stir well and add the stock a cup at a time. +Simmer for 30 minutes, add the cream and heat to almost boiling. + +Enjoy. + =head2 v5.17.2 - Terry Pratchet, "The Colour of Magic" L -- 2.7.4