Sparkle-Fanny à la Mode is a delicious alicorn-based casserole. The recipe was first created by Pre-evil-Fintan, who shared her favourite recipe for cooking Alicorn. The recipe is as follows.
To make Sparkle-Fanny à la Mode, you simply take a piece of the meat and fry it with butter. You then put it in a casserole with porcarots, sliced brattails, and cubed carnissa root. I like to flavour it with umber leaves, swizzlespice, and just a dash of fizzleberry wine. Starkflowers also make a lovely addition to the casserole if you have some on hand. Cook the casserole over a small fire for about 6 hours (being careful to keep the heat low). Serve hot with a side of mashed carnissa roots.
The exact amounts are:
2 pounds of Alicorn meat, preferably from the haunch.
2 tablespoons butter
2 cups chopped porcarots
1 cup sliced brattails
2 cups cubed carnissa root
3 tablespoons of diced umber leaves (If no fresh leaves are on hand, substitute an equal amount of dried)
4 stalks of swizzlespice
2 tablespoons fizzleberry wine
10 fresh starkflowers (do not substitute dried, as they will be lacking in flavour)