4 large, nice looking lettuce leaves
1 large toad
3 cups white wine
6 good sized mint leaves
16 strawberries, quartered
4 tsp caviar
Basil or pasley sprigs for garnish
In a shallow pot bring wine and mint leaves just to a boil. Add toad to wine and poach until a vibrant green, remove and chill. Reserve a little of the wine and chill for a dressing.
Bone chilled toad and dice. In a bowl mix died toad, strawberries and the wine. Serve individual portions immeadiately on the lettuce leaves with caviar and herb sprigs as garnish.
Alright - you caught us, it's a joke. Wanna see the real recipie?
Sixth Anniversary Jubilee Menu