Many of the old recipes I find in within Barovia involve stews, or things roasted over open flame. To find a recipe for a bread with so many elements is stunning, and I’ve become addicted to trying to master it. One false move, and the entire thing becomes too mushy, or overbaked, or just doesn’t work at all. I suppose it fits – a loaf named after the most cherished saint of the Morning Lord would need perfection, wouldn’t it?
It can be baked with just about any bread, but the soft interior and hard crust of Richemulouse bread is perfect.
- 1/4 lb of sardines
- 3 tbsp milk
- 2/3 cup butter
- 1/4 lb of swiss cheese
- 1/2 of a red pepper, pickled preferred
- A dozen black olives
- 1/2 of a loaf of bread (French)
Hollow out the bread to 1/3 inch thickness. Take only a rough handful of the bread and soak it in the milk. Take the sardines and create a paste with them, then add that to the soaked bread and butter, mixing until there’s a paste formed.
Cut the cheese and pepper into cubes and fold into the paste as well. Put the mixture in a cold place for 20 minutes.
Fill the crust with the cold mixture and refrigerate for another 30 minutes to thoroughly set. Cut into 1/3 inch slices to serve, and dot with the black olives for flavor.