The Bardic Chef: Recipe – Spiced Cockatrice Alfredo

My favorite visitors to this inn are the newer adventurers, the ones who have stars in their eyes, and dream about having their names sung throughout the land. They’re the ones who slay the more common creatures for me, bringing them in for some gold as a reward. They arrive beaten, bruised, scratched, bleeding, some even worse for wear – all from a cockatrice or two. But do they ever go out again and hunt down some more, bringing them in faithfully by the end of each week. Eventually they become too trained and skilled for simple animal hunting, but as one group leaves, another takes their place.



  • 6 thick cutlets of cockatrice meat
  • ¼ cup melted butter
  • 1 ½ tbsp paprika
  • 1 tbsp spicy ground pepper (chili pepper best)
  • 1 tbsp finely minced garlic


  • Prepared and cooked fettuccine noodles
  • ¾ cup butter
  • 2 cups grated parmesan cheese
  • 2 minced shallots
  • 2 cups cream (heavy)
  • 1 tsp salt
  • 1 tsp black pepper
  • Parsley (fresh, to garnish)


Dip cockatrice meat into the melted butter and coat with a mixture of the spices. In a very hot pan, and cook this meat on each side until done.

When cooking pasta, reserve ½ cup of the pasta water. Melt butter in a sauce pan over a medium flame, then add the shallots and saute. Add in cream, and boil, then reduce the heat back down to a medium flame. After five minutes, and the cream has slightly reduced, add the parmesan cheese, removing from the heat immediately after. Follow immediately with salt, pepper, and pasta water, stirring well. Cut the cockatrice meat into small pieces and mix into the pasta and sauce. Garnish, and serve.