“’So that one can see a live and cooked goosling’ (such as is often served on the tables of princes and great lords). Take a duck, a goose or a goosling, or any other livelier bird, but here, a goose or a goosling are to be preferred to any other fowl. Pluck all the feathers off, except those of the neck and head, then encircle the fowl with fire, not too close, but just so that it will not run away. Prepare small pots filled with water to which you add salt and honey. Heap the dishes with boiled and sliced potatoes (sliced into square pieces on each plate). Have your goosling all smeared with greasy fat so that it will be more tasty and will cook more easily. All having been prepared and set fire. When you see the goosling starts getting hot, he will drink a lot of water to cool the heat, and in so doing he will refresh his heart and members in virtue of this medication; thus will he clean and empty his belly. But after this liquor has started to boil, it will cook the bowels and other parts. Then keep the brains and heart of the goosling constantly damp with a sponge. When you see him off the fire and bring him to the table. Rest assured that for each member you will pull off he will scream so that he will be eaten live rather than dead.” Excerpt from Les Diners de Gala (Gala’s Dinners), 1973, by Salvador Dalí.