Cooking

Edelgard

  1. Monica: I'm glad it is not just you and me alone, Your Majesty, or else I would be reduced to a blubbering idiot.
  2. Edelgard: Well, I'm certainly glad we avoided that... Although, does that mean you're a blubbering idiot all the other times we're alone?
  1. Edelgard: I know it's only natural that the two of you get along, but something about it feels so...strange.
  2. Monica: Are you jealous, Your Majesty?! Do you not want me spending time with anyone else?

Hubert

  1. Monica: What in Fódlan possessed you to invite the two of us? It's fine, but why?
  2. Hubert: Yes, whatever nefarious scheme you are up to here, spit it out. Not that I mind, of course.
  1. Hubert: Her Majesty says she never knows what will emerge from our mouths when the three of us are together.
  2. Monica: Speak for yourself. I am incredibly restrained...except when I'm not.

Dorothea

  1. Monica: It looks delicious... I hope you like it, Lady Dorothea.
  2. Dorothea: Thanks, Monnie, but you don't need to worry. I'm sure it's wonderful.
  1. Dorothea: You've been working yourself ragged lately, Monnie. Why don't you eat my portion as well?
  2. Monica: Oh, it's OK. I am just fine. Now let's dive in!

Likes

How did you know this was my favorite? I thank you deeply!
  • Grilled Herring
    Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.
  • Fish and Bean Soup
    A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.
  • Vegetable Pasta Salad
    Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.
  • Onion Gratin Soup
    Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out.
  • Sweet and Salty Whitefish Sauté
    Whitefish that has been coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.
  • Fruit and Herring Tart
    A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.
  • Garreg Mach Meat Pie
    A crispy, golden-brown pie packed with tomatoes, cheese, and tender chunks of meat.
  • Fish Sandwich
    A simple dish of vinegar-pickled Airmid pike and cabbage served between two slices of bread.
  • Two-Fish Sauté
    Two types of fish are cut into strips and sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.
  • Daphnel Stew
    Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.
  • Sautéed Pheasant and Eggs
    Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed with spices. Invention of a certain noble.
  • Bourgeois Pike
    A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.
  • Derdriu-Style Fried Pheasant
    Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat.






Dislikes

Um, thank you? Just be sure you don't give anything strange like this to Her Majesty, yes?
  • Saghert and Cream
    A baked confection coated with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.
  • Small Fish Skewers
    Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.
  • Sweet Bun Trio
    Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar.
  • Fisherman's Bounty
    Freshly caught fish are cut into chunks and stewed together to make this hearty dish.
  • Roast Pheasant with Berry Sauce
    Well-roasted Fódlan pheasant drizzled with a berry reduction sauce.
  • Peach Sorbet
    Magically frozen peach currants are shaved to create this simple sorbet. Typically dusted with bean flour just before serving.
  • Fried Crayfish
    Breaded and fried Caledonian crayfish. Looks much tastier than it actually is.



Neutral

For me? I, um... Thank you.
  • Grilled Beast Meat
    A dish that tastes like the wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate.
  • Sautéed Jerky
    Aged jerky that has been sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.
  • Spicy Fish and Turnip Stew
    Spicy stew made with Teutates loach and turnips. This recipe features spices from Dagda.
  • Cheesy Verona Stew
    A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled and served with two kinds of melted cheese.
  • Pickled Rabbit Skewers
    Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish.
  • Country-Style Red Turnip Plate
    A balanced meal featuring red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.
  • Super-Spicy Fish Meatballs
    A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.
  • Pickled Seafood and Vegetables
    A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.
  • Gronder Meat Skewers
    Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full flavor.
  • Gautier Cheese Gratin
    A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor.
  • Cabbage and Herring Stew
    Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.
  • Vegetable Stir-Fry
    A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling.