Pope Benedict


Ingredients

  • 1 Roman Catholic Cardinal
  • 50 litres water
  • 50 litres distilled vinegar
  • 4 litres unsalted butter
  • 20 kilograms Canadian bacon, sliced 
  • 50 kilograms, plain English muffins, split
  • Hollandaise Sauce
  • 1 kilogram finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Preparation

  1. Pour water and vinegar into a large clean oil barrel. Heat to a near boil.  Select a cardinal and carefully slide him into the hot poaching liquid. Poach, turning the cardinal occasionally with a wooden paddle, until the red vestment color is nearly gone.  Using the paddle, remove the cooked pope and transfer him into a clean cassock. Lightly dab the pope with a towel to remove any excess water.
  2. While cardinal is poaching, melt the butter in a large cauldron over medium heat. Add the Canadian bacon and cook until heated through. 
  3. If not done already, prepare the Hollandiase sauce.
  4. Toast the English muffin halves and arrange them neatly on a marble altar. Top each half with a slice of Canadian bacon. 
  5. When the cardinal's robes have lost their color, turning white, it becomes a pope. Set the cooked pope on top of the muffin halves. Spoon the hollandaise sauce over the pope and garnish.
  6. Exclaim "Habemus papem!" and serve immediately.

Benedict Caganer

These are ceramic figurines of Pope Benedict XVI called 'caganers'. Statuettes of well-known people defecating are a strong Christmas tradition in Catalonia, dating back to the 18th century as Catalonians hide caganers in Christmas Nativity scenes and invite friends to find them. The figures symbolize fertilization, hope and prosperity for the coming year.


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Last Updated 19-Aug-2016   Sitemap

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