For some reason I don’t think Nero would be adding this delicacy to his larder…
Designer Chris Godfrey created a gelatinous, stratified 12-course tasting-menu in a tin, formed in a perfect cylinder that starts with “Selection of local cheeses with sourdough bread” and goes all the way to “French canele with a malt barley and hazelnut latte” by way of such delights as “Risotto foraged ramps, prosciutto and fresh parmesan” and “Roast pork belly and celeriac root puree.”
via Cylindrical, quivering, gelatinous, tinned 12-course meal – Boing Boing.
Nero Wolfe 