eggless, crunchy rusk with mummified partridge thigh, presented with a sharp, damascus blade to slice the duck fat in which the rusk is fried......and in which the dry thigh is rehydrated.......o.k., Andrew Zimmern? A perfect accompaniment for a hundred year old egg.....


and, dessert!   
when in doubt, just use your fingers.......in 1900, Edith Wharton would have had the 'proper silver implement' to transport this roasted cicada over an almond butter and honey-topped Golgappa puri, filled with lemon custard, to one's palate.....



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