Recipe for Borscht Brochette
10 pints beets, 5 packages flour, 1 gallon black olives, 7 mls asparagus, 8 pinches lime Jell-O, 4 handsful kiwis, 9 pecks shelled pecans, 2 cups pâté de foie gras, canned beans
Cut flour into slabs and set aside. Combine beets, black olives, and asparagus in breadbox. Fondly add flour. Mix carefully with electric mixer while stirring in lime Jell-O. Separately, in a pot, combine kiwis and shelled pecans.
Fold the two mixtures together and pour into test tube. Sprinkle pâté de foie gras over top.
Blanch until moist. Season with canned beans to taste. Serve with bowls of beef bouillon and glasses of tomato juice and enjoy the curtsies from your lucky diners.