Read A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) for Free Online Page A

Stir occasionally, adding water if the mixture is drying out. Mash the peas by hand or in a food processor, then beat in the egg and season with salt and pepper.
    From here, you can put the puree into the center of a floured pudding cloth, tie it securely, and boil it in stock for 1 hour, or spread it into a shallow, greased ovenproof dish, level the surface, and bake in the oven, preheated to 350°F, for 30 minutes.
    Cook’s Note: A pudding cloth can be made out of any piece of cotton. Simply take a large square of cotton cloth and soak it in boiling water. Wring it out and lay it flat on your work surface. Take ½ cup of flour and spread it in a circle on the cloth. Dump the pudding into the center, pull up the sides, and tie well.

    Rack of Lamb
    The eight soon-to-be brothers feasted on rack of lamb baked in a crust of garlic and herbs, garnished with sprigs of mint, and surrounded by mashed yellow turnips swimming in butter
. —A GAME OF THRONES
    Serves 3 to 4Prep: 20 minutesCooking: 20 to 30 minutes
    Pairs well with Buttered Carrots ,
Modern Turnips in Butter , Arya’s Snitched Tarts ,
Southron Mulled Wine
    This is a fantastic dish for a dinner party. When cooked to perfection, the lamb will be pink and juicy on the inside and crispy brown on the outside. Each bite is tender and bursting with garlic and herb flavor.
    2 racks of lamb, about 1¼ pounds each, frenched (about 12 chops)
    Salt and ground black pepper
    2 cloves garlic, minced
    ½ teaspoon dried parsley
    ½ teaspoon dried thyme
    1 cup soft fresh bread crumbs
    ¼ cup olive oil
    1 tablespoon flour
    ¼ cup red wine vinegar
    Fresh mint for garnish (optional)
    Position an oven rack in the middle of the oven and preheat it to 475°F.
    Season the lamb with salt and pepper. Combine the garlic, parsley, thyme, and bread crumbs in a shallow bowl. Moisten the mixture with enough olive oil to hold it together, then set it aside.
    Heat a large dry skillet over high heat. Put the rack of lamb, convex side down, in the skillet. With tongs, hold the meaty side against the skillet for a minute to give it a nice brown crust. Turn the rack to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and place it in a roasting pan, meat side up. Mix the flourand vinegar together in a small bowl, paint this mixture onto the lamb, then gently apply the herbed bread crumbs, patting them to form a crust covering the meat.
    Roast the lamb until medium rare, 20 to 25 minutes (145°F internal temperature). For an extra-crispy crust, finish cooking the meat under the broiler for 2 minutes. Let the racks rest for 5 minutes.
    To serve, use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. The chops are best served hot, and they will cool quickly, so you may want to carve them at the table.

    Iced Blueberries in Sweet Cream
    “From the Lord Commander’s own table,” Bowen Marsh told them. There were salads of spinach and chickpeas and turnip greens, and afterwards bowls of iced blueberries and sweet cream
. —A GAME OF THRONES
    Medieval Crème Bastard
    Take þe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; þen sesyn it so with Salt an hony a lytel; þen lat hit kele, & draw it þorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre …
—TWO FIFTEENTH-CENTURY COOKERY-BOOKS
    Makes 4 large servingsFreezing berries: 1 hour
Prep: 15 minutesChilling cream: 2 to 3 hours
    Pairs well with Salad at Castle Black ,
Rack of Lamb , Oatbread
    This recipe produces an addictive cream sauce that is simple to make and not too sweet, complementing the natural sweetness of the berries. As a treat on the Wall, where Jon Snow makes his home, we thought it particularly fitting that the recipe is called Crème Bastard. Bastard is an early form of the word
custard
, and has no connection with one’s parentage when used in a culinary context.
    1 pint fresh blueberries
    2 egg