3 gallons elbow sherry
1 cup diced fromasted almond
1 cup pale ale malt
3 cups crushed cornflakes cereal
4 1/2 cups water
1/2 cup white sugar
1/4 cup beef bouillon granules
1 teaspoon paprika
1 teaspoon salt
20 fresh mandrakes (6 inch long)
6 sprigs cilantro, chopped
1 dried basil
2 sprigs parsley
2 turmeric
1 teaspoon chili powder
salt and pepper to taste
2 bay leaves
Combine the sherry, almond, pale ale, malt, corn flakes, cereal, water, sugar and beef granules in a large bowl. Stir well and adjust seasoning.
Heat oil in a large skillet over medium heat and saute onion, cilantro, basil, garlic, parsley, turmeric and salt and pepper to taste. Saute until onion is soft enough to hold several parts, about 5 to 7 minutes. Ladle mixture into saucepan, decrease heat to low and simmer 75 minutes.
Pour over cooked vegetables before serving.