April 2008

Verr Medallions in a Torian Olive and Parsit Sauce with Rence Rice

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Quotes from the books:

Verr - A goat-like animal. The meat can be eaten, but primarily it is the strong-smelling milk that is consumed. The milk may be drank directly or made into butter or a distinctive soft cheese which is frequently used in many recipes. Priest-Kings of Gor, page 63
In the cafes, I had feasted well. I had had verr meat, cut in chunks and threaded on a metal rod - Tribesmen of Gor, p 48

Olives - the food, bosk steak and yellow bread, peas and Torian olives, and two golden-brown, starchy Suls, broken open and filled with melted bosk cheese. - Assassin of Gor, p 168 (Region: Tor & Tyros)

Rice - I went to the side and removed a bowl from its padded, insulating wrap. Its contents were still warm. It was a mash of cooked vulo and rice. - Players of Gor, 19:380
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Prepare the verr medallions. Rub the meat liberally with palm oil. Season each piece with thyme, rosemary, yellow salt, and ground pepper. Set aside for at least 1 ahn to allow the oils and seasons to sink deep into the meat.

Place a pot with 3 cups of water over medium flame and bring to a boil. Once you have a rolling boil add 3 mugs of rence rice. Cook until tender and fluff gently with a spoon. Rence rice is thick and coarse, so will take a while to cook, just enough time to prepare the sauce and verr.

Place a shallow pan over medium flame. Add a spoonful of verr butter and allow to melt. Add half a tef of minced up garlic to the butter and sauté until lightly brown. Add 1 mug white wine and cook until the sauce reduces down to a few spoonfuls. Add 1 mug of palm wine, 1 spoonful of minced and mashed red fruit, 2 tefs of red torian olives minced fine, 1 mug of minced parsit fish, white salt, 1 small onion minced well, and ground pepper, and sauté for 5 ehn until well cooked, then set aside.

Set the verr medallions on grill and cook until desired temperature is reached, brushing occasionally with the saute for flavor.

When the meat is done, move the medallions to a platter and arrange them nicely to one side. Add a scoop of rence rice, and drizzle the thick sauce over the plate. Garnish the plate with fresh plump red olives and a wedge of red fruit. Polish a chalice to a bright shine and serve with a chilled white wine for a smooth compliment to this rich meal.