Dragon's Egg

Eating a dragon's egg - what sounds like utter lunacy to seasoned adventurer is a widely sought after delicacy that is widely seen as a chef's masterpiece. Luckily, these are not true dragon eggs, but rather large, brined salamanders that have been meticulously shaped and set in spiced aspic. This gelatinous core is then encased in a thin layer of clay, which is softly baked until it forms a hard, protective shell.   These clay-baked eggs are eaten much like an ordinary cooked egg. Peeling away the hardened earthen shell, which often flakes off in fine shards, reveals the glistening aspic within. Suspended perfectly at its center is the pickled salamander, its form a pale, almost ghostly shadow of green visible through the clear mass.   From the cracked shell, a tidal wave of complex and strange smells crashes over the senses - the sharp scent of vinegar and earthy spice mingles with the subtle sweetness of black honey. And for each of these flavors, there is another story molded in spice and texture: the cool, firm embrace of aspic, infused with the warming flavor of star anise and the sudden, almost painfully blooming heat of "deserts breath" chilies. And lastly, at the center, the salamander itself. The first bite is soft and tender with a slight crunch of softened bone, its flesh carrying the pure, concentrated tang of the pickling brine that merges with the rest in a delicacy befit for a sultan.