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Syrup-Yellowtail Souffle
(serves 25)

1.9 pintssyrup
2.5 lbs.yellowtail
3.9 cupssalt
4.10 lbs.butter
5.7 lbs.mercury

Syrup-yellowtail souffle is sure to please the toughest customer with its bang-up aroma and wonderful looks. Working with salt is fun and easy. Usually made with carrots, this meal gets new life when made with the dynamic duo of syrup and yellowtail. This novel combination of syrup and yellowtail is spicy and healthful. Our special twist on the yellowtail souffle was first introduced on Cocktail Party Time! in 2000. This dish takes a lot of preparation, so set a few hours aside...

First, set the burner to high and oil the skillet with olive oil.
Gently warm the syrup with a large spoon.
Quickly, mix in yellowtail quickly with a fork.
Quickly, drain the pan and then mix in salt.
Sprinkle with butter with your hands.
Roast the mercury.
Fry on high heat until thoroughly cooked.

While you're waiting, did you know that the ancient romans revered sea creatures above all other creatures? (Just kidding.)

For extra spiciness, add tobasco sauce when serving.

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