10Made by Mistfactor Press for DMsGuild. Not for resale. Check our other products here.

CookbookIn this section, you will find Antonia’s cookbook filled with the recipes of the food and drinks she can paint and serve to her customers. All of the recipes found in this section can be cooked and served to your players as they are actual recipes of existing food.

Food Recipes1. Deep Fried Crawling Claw FingersIngredients:• the fingers from two crawling

claws (washed, dried, nails and hair removed) [sub: chicken wings (washed and dried)]

• ¼ pint flour• salt, pepper to taste• enough giant boar lard to cover [sub:

cooking oil of preference]• ⅛ pint dipping sauce of choice

Directions:1. In a bowl, mix flour, salt, and pepper2. Heat a deep pot with enough giant

boar lard to cover the fingers3. Dredge the fingers with the flour

mixture and let to rest until the oil is hot

4. Fry the fingers until cooked through and crispy

5. Serve with a small bowl of dipping sauce on the side

Food Recipes1. Deep Fried Crawling Claw Fingers 102. Charcuterie Board 113. Honey Glazed Grilled Stirge Wings 124. Chuul Bisque 125. Mandrake Soup 136. Azalin’s Salad 137. Curly-Leaf Pondweed Salad with Red &

Blue Slaad Eggs 148. Harpy’s Vocal Cords with Moss Pesto 149. Wolf Steak with Sacrificial Lamb Blood

Sauce 1510. Intellect Devourer Flambé 1611. Kuo-Toa Head en Papillote 1712. Black Chicken Pie 1813. Black Pudding Pudding 1914. Barovia Mess 2015. Thornapple Pie 2116. Sacrificial Lamb Blood Sauce 2217. Gray Matter Sauce 2218. Twig Blight Syrup Mustard Sauce 22

Drink RecipesBlack Orange Rum Punch 23Blood and Bones 23Raven Wing’s Cocktail 24Black Cauldron 24Vampire’s Weakness 24Sam

ple file

11Made by Mistfactor Press for DMsGuild. Not for resale. Check our other products here.

2. Charcuterie BoardIngredients:• 1 small wheel of creamy maggot cheese

[sub: camembert]• 1 5-ounce piece of brown mold cheese

[sub: blue cheese]• 1 5-ounce piece smoked yellow mold

cheese [sub: smoked provolone]• 1 5-ounce piece extra sharp russet

mold cheese [sub: extra sharp cheddar]• 4 ounces minotaur dry cured ham

(thinly sliced) [sub: prosciutto]

• 4 ounces kobold salami (thinly sliced) [sub: dry cured salami of choice]

• 4 ounces giant boar sausage (thinly sliced) [sub: mortadella]

• 1 apple (sliced)• 5 figs (cut in half)• 40 rye crackers

Directions:1. Arrange on a board and serve

Sample

file

12Made by Mistfactor Press for DMsGuild. Not for resale. Check our other products here.

3. Honey Glazed Grilled Stirge WingsIngredients:• 2 pounds stirge wings (washed and

dried) [sub: chicken wings (washed and dried)]

• salt, pepper to taste• ½ pint honey• ¼ pint butter (melted)

Directions:1. Grill the wings until cooked through

and juices run clear 2. Brush the wings with half the honey

while they are cooking 3. In a large bowl combine the melted

butter, the remaining butter, salt and pepper

4. When the wings are done, toss them in the butter and honey mixture until thoroughly coated

5. Return the wings to the grill and cook for another minute per side

4. Chuul BisqueIngredients:• 2 pounds chuul meat (boiled until

done and diced in large cubes) [sub: lobster meat (boiled until done and diced in large cubes)]

• 6 pints chuul stock [sub: lobster broth]• 1 onion (peeled and finely diced)• 4 garlic cloves (peeled and minced)• 1 tablespoon tomato paste• ¼ pint dry white wine• ½ pint cream• 6 tablespoons butter• salt, pepper to taste• dried thyme, oregano, parsley, 1 laurel

leaf and 1 small dried hot pepper, pound into powder

Directions:1. In a large pot, sweat the onion, garlic,

and herb powder in 2 tablespoons of butter

2. Add the tomato paste and fry it until it turns a darker colour

3. Add wine and reduce until half the liquid remains

4. Add the stock and simmer for 10 minutes

5. Press the soup through a fine sieve to make it smooth, and return to the pot

Sample

file