User:Imperialbattlespire/SandboxImperial

Imperial cooks approach food the same way they face the rest of life: in a straightforward and proud manner. As shrewd diplomats and traders,they stock their larders with many of the best ingredients Tamriel has to offer. Cyrodiil's central location in Tamriel, paired with its wealth and power, assures that the Imperials eat well from a variety of meats, vegetables, and spices from across the continent.

Desserts

Name	Description	Image
Colovian War Tortes	A type of torte eaten by Colovians.	Colovian War Torte
Date and Berry Cake	This dish is known to be served with a frosting of sugared cheese with the cheese being woven in intricate and beautiful knots upon its surface.
Fireberry Tartlets	Fireberry tartlets are tarts that are folded in such a way that they can be held and eaten without fear of leakage or soiled garments.
Nord Milk	Despite the name this dish has nothing to do with Nords. Rather, chefs induce milk into a frozen, semi-solid state that is among the most delightful confections one can enjoy. However, it is only available to the extremely privileged given the expense that goes into creating it.
Sweetcake	Sweetcake is a type of cake that is eaten commonly across Cyrodiil.	Sweetcake

Fruits and Vegetables

Name	Description	Image
Almfingers	This dish uses ovens of Akaviri design to puff saltrice grains to several times their size, which gives them a peculiar honeycomb-like texture. Honey mixed with mustard is placed in a bowl allowing the diner to coat their hands in the sticky sauce, then in puffed saltrice. The puffed saltrice and sauce are then licked off the hand.
Blackberries	Blackberries are known to be grown by Imperial farmers, they also grow wild in the West Weald.
Cyrodiil Citruses	Cyrodiil Citruses are tangy, thick-skinned oranges that have been a staple of Cyrodilic cuisine since time out of memory. The toughness and long shelf life make them a perfect addition to Imperial Legion rations.
Eyes of Mara	Eyes of Mara are balls of seasoned rice filled with a grape must. They are normally a confection for children.
Imperial Mushroom Sauce	This mushroom sauce has its origins in the outlying regions from which the auxiliary soldiers of the Imperial Legion are drawn, what was once a simple country dish has become a favorite staple on the tables of even Imperial Legion generals.	Imperial Mushroom Sauce
Kelp Fritters	Kelp fritters are made from tough kelp harvested from the islands of the Topal Bay. The kelp is steeped in tea for days to soften the leathery texture; the kelp is then dredged in flour and then folded in the manner learned from bookmakers. It is then dipped in beaten egg and covered in breadcrumbs before being dipped in lard. The result is a complex assortment of textures. A crisp outer coating, chewy middle layers, and creamy inner ones. They are known to be served with an aioli composed with truffle oil.
Pears	Pears are known to be eaten across Cyrodiil.	Pears
Red Almonds	Red Almonds are seen as a sign of good fortune. These nuts, which must pass through the digestive tract of certain badgers, are slow to mature in flavor and thus difficult to acquire.
Strawberries	Strawberries are known to be grown by Imperial farmers, they also grow wild in the West Weald.
Umber Persimmons	This sweet fruit is known to be eaten on its own. The pith of the fruit can be pounded flat with mallets and lightly brushed with garlic oil.

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Meat and Fish

Name	Description	Image
Bats	Bats are a frequently encountered creature of Blackwood's marshes and, for many local fisherfolk, they represent an abundant source of meat when fishing is poor. Netted bats are skewered and roasted whole while being basted in a yogurt sauce and topped with chopped nuts.
Beaver Tails	Beaver Tails are known to be eaten after they are rolled in flour and fried.
Dolphin Calfs	Dolphin calfs simmered in the milk of their mothers are an Imperial dish that is a perversion of a popular Nord feast, which similarly simmers a calf in the milk of a mare, though it is done with cattle, not dolphin. The richness of this dish cannot be overstated, as both the flesh of dolphin and the milk they produce are denser than any creature of the land.
Loaf of Tongue	This is primarily a noble dish that is assembled from the tongues of whatever creatures suit the household, for example, duck tongues. It is served with a green sauce of mint and chervil.
Lobsters	Lobsters are known to be eaten in a variety of ways by Imperials, such as in stews and on their own as a meal.	Lobster stew Lobster meal
Marrow and Tendons	This dish is a favourite of the Imperial nobility. It fuses the culinary traditions of Imperial cuisine with Akaviri influence, particularly in the seasoning and preparation of the tendons, which are dipped in ox bones as implements for scooping marrow.
Milt	Milt from live mudcrabs is known to be eaten by Imperials. While roe-laden female crabs are suitable for a pauper's table, nobles preferred to sup on the rich and milky milt of male crabs.
Niben Pike Stuffed with Creamed Sorrel	This dish is a classic example of Niben river cuisine. Stuffing a fish with sorrel and other herbs is a common method of preparation. Emperor Brazollus was known to have served this dish with a twist of having the pike baked in a saffron crust.
Octopus	Octopus is known to be eaten on its own and as a pie by Imperials in Blackwood.	Octopus pie Octopus meal
Oysters	Oysters are known to be served alive in their shell and shucked tableside. In traditional Niben fashion, diners use garnishes of olive brine in addition to a wine reduction fortified with minced onion.
Shepherd's Pie	This dish is known to be eaten across Cyrodiil.
Stuffed Swan
Topal Garnetbeak	Topal Garnetbeak was a common feature of noble tables. Most often, these creatures were drowned in fortified wine. They were plucked immediately before serving, and diners ate these creatures whole, typically with cloths draped over their heads. Ostensibly this was to trap the vapors of the wine, but in truth, it was to contain the viscera and juices that often violently ejected from the bird as it was eaten. Years of this practice have left the Topal garnetbeaks extinct.

Spices

Name	Description	Image
Rubyblossom Extract	Rubyblossom extract is a rare and robust sweetener that is used in Cyrodilic confections. It's origins derive from being cultivated by Nibenese alchemists.	Rubyblossom Extract

Gallery

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  Silver gravy boat from Leyawiin

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  Plate and cutlery from Leyawiin