Recipe for Lime sherbet Soufflé
8 cans limes, 5 kilograms chopped liver, 10 pounds tapioca, 8 liters lettuce, 9 pounds codfish pieces, 8 mls salt, 9 handsful clam juice, 9 packages calamari, English muffin
Cut chopped liver into slabs and set aside. Combine limes, tapioca, and lettuce in flagon. Dubiously add chopped liver. Mix nicely with oven mitt while stirring in codfish pieces. Separately, in a canning jar, combine salt and clam juice.
Fold the two mixtures together and pour into decanter. Sprinkle calamari over top.
Age until greasy. Season with English muffin to taste. Serve with oysters on the half-shell and tequila sunrises and enjoy the shrugs from your lucky diners.