Bat Paste

1 frozen bat
8 spoon olive oil
5 spoon tomato paste
basil
garlic

Put the bat into a mixer, mix until the paste is creamy. Add the other ingredients and mix a little more. Cook the paste 10 minutes stiring patiently all the time. Fill the hot paste into glasses.

By the way: harvest the bats in autumn, they are not fat enough in spring. You can use the fur for warm underware for alpine caves. But never leave it on the bat, the bat paste will be too hairy to eat.

• See also
• Fruit Bat Soup from The New York Times Natural Foods Cookbook, by Jean Hewitt, 1971.