Drowner Brains Almondine in a White Wine Sauce (entree)For this recipe, you will need:1 full drowner brain, preferable intact.1 flask Beauclair White wine (more for table)1 dozen fresh picked Fool's Parsley leaves2 dozen chopped Sewant Mushrooms4 Ballisse Fruit, seeded and diced1 portion nuts (may use more, to taste)2 portions Garlic6 verbena flowers8 honeysuckle flowers1 sugar doll, crushedIn a bowl, combine white wine, verbena flowers, honeysuckle flowers, and sugar doll. Let breathe.In another bowl, combine nuts, sewant mushrooms, and garlic.Wash the brain gently, but firmly, to remove any debris. Pat dry with paper towels. Place in a glass baking dish. (apporximately 9"X9" will do)Prebake brain in medium heat oven for 30 minutes. take out of oven and let cool for 30 minutes so you don't burn yourself during the next part. Rub nut mixture over entire brain, making sure to cover sides and top well. Place back in oven for 2 hours. About every 30 minutes, take a portion of the wine mixture and douse the brain to create a glaze.Take brain out of oven and let cool, slightly.On a serving plate, arrange fool's parsley leaves attractively. Place brain gently on leaves.Sprinkle diced balisse fruit on top.Serve slices from the table, being sure to include both the ballise fruit and the fools parsley in each serving.Yields 6-8 servings.(3 Rubedo, 3 Albedo, 3 inconsequential, and 2 alcohol portions per serving)*Witcher Watcher's dietary values