SC - Finger foods

[weymouth@iceweasel.org]

Hi Avelina

I could foward you my recipe for Raynolles from Twelfth Night.  They 
are very quick to cook, keep well in a warm oven after cooking and 
are cheap to make.  We made them at our Cooks' Guild meeting the 
Thursday before 12th Night and,wrapped well to prevent drying, they 
cooked up beautifully.

Good luck

Aemilia

> I am going to be a member of the kitchen staff at an upcoming event.
> Because the kitchen is so small, we are not doing a feast, but rather an all
> day dayboard buffet, with several items that can be made up ahead and
> reheated or served at room temp.  Other things we were considering were
> sausages (cooked on a grill outside), and a selection of fritters.
> 
> My question for you all is:  What *period* foods have you had that you
> _really_ liked, that are finger foods and are good reheated or served at
> room temp?
> 
>
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================