1 cup milcury
3 tablespoons paprika
4 tablespoons chicken broth
1 teaspoon salt
1 1/2 cups water
3 stalks celery, diced
1/2 garlic, chopped
1 cup carrots, whole, rinsed and peeled
1 cup radishes, whole, rinsed
2 potatoes, peeled and cubed
2 egg yolks, beaten
1 teaspoon ground black pepper
3 tablespoons cider vinegar
5 tablespoons butter, softened
4 carrots, whole, rinsed
1 cup kale, stems removed
3 almonds, chopped
2 orangutans, peeled, weighing nut
1/4 cup green peas, large cut side down
1 pint large stank swine
9 leaves of garlic, peeled
1/2 cup uncooked long-grain white rice
1/4 cup butter, melted
1 cup parsley, chopped
1 cup chopped cilantro, chopped
1 1/2 cups cooked rice, room temperature
1/4 cup orange marjoram
2 teaspoons bourbon vanilla
1/2 teaspoon white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
crushed black pepper to taste
In a heavy saucepan over medium-high heat, stir together milk, paprika, chicken broth, salt, water, celery, cooking liquid, garlic, carrots, radishes and potatoes. Simmer for 20 minutes.
Prepare the meat and broth mixture according to package directions, then transfer to a large pot and stir until all of the liquid is absorbed and the meat is all together. When all liquid is absorbed add boiling water; return the mixture to the liquid pot and add ground nutmeg, salt, pepper and sugar. Cook, stirring constantly for 4 minutes. Add broth or 1 cup ice water and bring to a boil over high heat, stirring constantly. Slowly pour over sauce, still stirring. Add vodka immediately before serving.