The Definitive Guide to Cuisine: A Lachosi Tongue

The Definitive Guide to Cuisine: A Lachosi Tongue is a book recovered from the library of Humbleblossom Estate.

## Description

A series dedicated to the cuisines of Ahlus intended to serve as a general overview instead of more in-depth studies performed by experts in specific disciplines, this copy of the Definitive Guide to Cuisine focused on the food and drink of the Lachlen, a Realm of southern Ahlus.

## Research

### Completed by Fonteyne Howell

I can say with sincerity that when I started this series, I did not expect to reach five books but instead I have found myself astounded by the popularity - I have been told that they are selling to chefs, counts and collectors alike as quickly as they are scribed by the tireless clerks of my nest. In this edition we discuss the Realm of Lachlen, the Land of Two Groves, known also as the Earldoms.

My interest with the dishes of the Lachosi started long before this text, for by nature of border relations between Lachlen and Atralran, the influence of its flavours have been ever-present, and in truth many aspects of their cuisine can be found modified, adjusted or otherwise replicated in Atral cuisine. Both Candlegrove and Covengrove provide a bounty of herbs and other floral and botanical tastes to their cooking - most traditionally serves with a scattering of lotus petals to declare the contents of a dish. Red petals are used for meat-based creations, lilac for those in which fish or other seafood takes centre stage, yellow for fruit and vegetable-dominated dishes, white for those items rich in milk, cream, butter and other dairy products. Such customs may still be common in the halls and estates of some of the Earls, but as accordingly to the sentimentalities of the Lachosi, it is in truth the opposite - for tradition is often cast aside in pursuit of innovation and inventiveness.

It should not be said that Lachlen is a Realm devoid of its staples however, for unleavened doughs cut into fanciful shapes are a common feature of near all mealtimes, prepared fresh with water or eggs earlier in the day. In addition, tomatoes, oils and vinegars find a place in many dishes, but their uses vary significantly - as well as the herbs and spices with which they are paired. Legumes are enriched with garden sage, parsley and three-eared rosemary, pepper and thyme bringing an earthen warmth to sauces that slowly simmer above hickory-fueled flames. Boxwood basil is ground into a paste with pungent cheeses - another love shared by both Atrals and Lachosi - and spread upon twice-baked breads with crisp crusts and dense chewy centres. Nonetheless, few can deny that the Lachosi arguably have the boldest tongues of the southern Realms, revelling in delicacies that may stir an eyebrow raised for many other Ahlusians - despite how truly delicious such dishes may be.

Along the northern edge of Lachlen great herds of Aurochs are tended to by the Lachosi, grazing the beasts of burden on the grassland plains governed by Earl Telcorth of Humbleblossom Estate. In the name of wasting naught from the working beasts, the shepherds created the dish *Slassera,* the tough meat and bone alike of an entire aurochs tail stewed in a savoury sauce of root vegetables, tomatoes and cream for many hours. When complete, the meat falls from the bone, delivering a tender and flavourful bite each and every time. Conversely, the dish *Palotta,* while still using cuts of meat considered offal by most, is made with the numbles of an unweaned veal - meaning that they remain filled with the fat-rich milk of their mothers. When grilled, the milk becomes creamy and almost cheese-like, and is most commonly served atop a bed of saltwort tossed in lemon juice and fresh-pressed oil. Enjoyed by commonfolk and nobles alike, these dishes are surely a must-try for any wishing to truly understand the Lachosi Tongue.