[Bêthberry]

Today's prix fixe menu at the Mount Doom Café and Bristo is brought to us by the sous-chef, Horsa Hengist. Horsa, when interviewed for the 'zine CuisineDoom, feared to put his foot in his mouth, but finally when pressed claimed that in creating his specialities of the house he was inspired by the ancient worship of Hödîn, in whose honour peoples of the north prepared dishes of horseflesh before his worship was supressed by the Numenorean Rangers. Horsa claims that the practice had fallen into disfavour in the west but was secretly maintained by peoples of the east. When pressured, however, Horsa admitted that he was first inspired by reports that starving orcs, having been repelled at the battle of the Pelennor, took to cooking the fallen horses of the Rohirrim in their breastplates over open fires.

Horsa particularly recommends the Hasufel Hamburgers or Roast Rochallor, which brings out the delicately sweet flavour of equine flesh. For appetisers you can indulge in Nahar Nibblies and then followup these first courses with Asfalof Aspic, although one reporter suggested this dish was too thick and sticky to meet with his favour.

The CusineDoom editor recommends washing the dinner down with a generous swallow of Mearasmilk, a slightly fermented beverage known farther east as kûmýs, available in shot or pony glasses.

Horsa suggests that tomorrow's a la carte menu will feature Coomb Cavalry Kabobs with Sammath sauce--lightly flavoured with corriander, carrot and paprika--and Fondu Roheryngnonne.