A highly nutritious dish.įried and breaded Caledonian crayfish. The fish guts lend this hearty dish a superbly bitter kick.įried eggs mixed with tomatoes, cabbage, and chickpeas along with other vegetables and legumes. It has a unique flavor.Ĭabbage and Albinean herring stewed whole. Rarely eaten in Fodlan.Ī gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. These ingredients are boiled and served with two kinds of melted cheese.Ī Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Invention of a certain noble.Ī crispy-brown pie packed with tomatoes, cheese, and tender chunks of meat.Ī rich dish consisting of verona and sautéed Teutates loach. Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed spices. Small, spicy balls of fried dough packed with white trout and dried tomato. Whitefish is coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.Ī light snack, popular in the Empire. The monastery’s unique recipe features spices from Dagda. Spicy stew made with Teutates loach and turnips. A perfect snack to go with your favorite drink. Jerky aged in the monastery and sautéed for a delightfully salty flavor. This lavish meal hails from Embarr, the Imperial Capital.Ī gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Two types of fish are cut into strips and sauteed in butter. Airmid pike is pickled in vinegar and served with cabbage between two slices of bread. Popular in Enbarr, the Imperial Capital.įreshly-caught fish are cut into chunks and stewed together to make this hearty dish.Ī simple dish. A simple yet wholesome dish.Ī baked tart with stewed herring and Noa fruit mixed into the batter. Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.Ī soup made by simmering white trout and chickpeas. Will warm you up from the inside out.Ī balanced meal including red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.Ī dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Onions stewed with white trout and baked with a layer of cheese on top. This popular dish sells out almost instantly. Pasta with a blend of fresh vegetables from various regions of Fódlan. Can be served as a sort of sandwich, with cheese between two strips of meat. The meat is magically aged for a full flavor. The simple recipe lets high-quality ingredients speak for themselves.įatty hunks of Gronder fox cooked slowly on skewers. Minced poultry and onions boiled with salt. Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish Thick slices of meat covered with Noa fruit and grilled on a hotplate Well-roasted Fodlan pheasant drizzled with a berry reduction sauceĪ sorbet made with thin slices of magically frozen peach, dusted with bean flour.Ī dish that tastes like wilderness. Traditional pastries from Faerghus, known for their subtle sweetness. With a muddy flavor and dry texture, this dish is beloved by few.Ī baked confection with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings. More items will be added once the game is available on July 26th. If a meal is consumed by a recommended character, his/her motivation level will improve. Here is a menu available to students and teachers at the dining hall.
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