Notes:Careening Dirigibug/louie

Pull off the balloonlike air sacs, mince the meaty abdomen, and shape it into small cakes. Pan-sear the cakes until crusted, but be careful not to overcook the delicate meat. When ready to serve, garnish the plate with the vibrant air sacs. Even the more discerning dinner guest will be dazzled by the colorful presentation!

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