sca-cooks Complaining
Christi Redeker
C-Redeker at mail.dec.com
Fri Apr 11 05:20:10 PDT 1997
Philip W. Troy wrote:
>
> Alys of Foxdale wrote:
>
> > Subtleties can be made of anything, and served in any course!
> >
> > Alys
>
> True, especially when you consider the fact that a sweet course at the
> end of the meal is a distinctly modern one. In addition, many of the
> best subtleties contain 0% edible material, being constructed of things
> like clay and papier mache.
>
> Adamantius
I agree. Subtleties were often served at the end of each COURSE at a very large
banquet. Sometimes they were presentations of gifts - in one instance, horses
were given away between courses. I think that, at least for the very large
feasts, a subtlety was a term for a way to break up the day of feasting and was
not strictly a food item.
Linneah
More information about the Sca-cooks
mailing list