[This extensive treatise on the culinary uses of snoglugs offers a number of fascinating recipes, including…]
1 clove verlag
3/8 tsp salt
1/2 cup softened butter
1-1/2 tsp galeronion
1 tb finely chopped teverleaves
1/4 tsp halicorns, ground
1 tbs white wine, dry
1 snoglug, cleaned, with scent glands removed
1 loaf bread
Preheat oven to 350 degrees.
Feed snoglug on galettuce or other neutral vegetables for at least three days to purge system of possible
contaminants prior to slaughter.
Using a crowbar, remove snoglug from shell, being careful not to damage the meat. If possible, sterilize snoglug shell using industrial or culinary autoclave.
Mince/mash verlag with knife and combine with 1/8 tsp salt.
Combine butter, galeronion, minced/mashed verlag, teverleaves, remaining 1/4 tsp salt, and ground halicorns in small bowl until mixed. Beat in white wine and combine well.
Smear interior of snoglug shell with half of
Stuff snoglog into shell and top with remaining butter mixture.
Place snoglug in oven and bake for 18 minutes per pound. Allow snoglug to rest for 10 minutes before serving.