Start it with red Porto wine & white belgium chocolate bits.
Upgrade the Greek myth with english sage aromatizing frog legs & frozen tuffle flavored macaronis served on a bed of soft german green. Coming together are some marinated Dutch sausages in Modena vinegar. Slice them & serve it with a polish fervour. Sideline this with liquid swiss cheese & some danish fried turnip chips.
The whole to be accomodated by romanian wine in a swarm of hungarian fumes.
Finish it with a cold sweet potatoes spanish omelette, in other words a "portugnol" pastel de patata doce.
Drench yourself & your guests with the historically famous Vichy water,from France eventually carbonated with a Croatian touch or this outrageous irish savoir-faire of the late 20th century.
As a digestive thread goes, sneak in the process, snub the grappa, & leave the cherry or cognac behind the bar, the lime onthe shelf but just peel & squeeze an Athenian street orange to aromatize a classic swedish vodka.
Here's the feast to be concluded !
And you may claim that you've been jolly turn over a complete gourmet european perm !
