Making A Belgian Raclette

You will need the finest ingredients:
Slithers of Wild Boar, from the Alpine forest
Filet d'Aldi
Sliced York Duck
Raclette cheese from the Swiss Canton of Von Trapp
Justinian Peppered cheese, so called as it duplicates the acne of Saint Justin himself
Hand raised Gherkins from Crete
Homeopathic Onions, personally preserved by the Prime Pickler at Alton Towers
Potaotes (NOT illustrated) and a Digital Camera

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