SC - Re: sca-cooks: viking's pies

[LYN M PARKINSON]

>>>So, here comes the fun part. If you had a budget of $30US (or $45
Australian) per head for to provide one meal only, given the time, place
and conditions above what would you serve?<<<

Lord Charles,


If I had a huge budget to work with for a Spring feast, one of the things
I would like to do is based on the recipes for 'gealie' in Epulario. 
Making the gelatin as described, I would put it in a large flattish
platter, to cover roast veal.  I'd cut the veal slices into fanciful
shapes--perhaps 'fish' swimming in a green ocean, or flowers in yellow. 
As veal is a mild tasting meat (compared to some) and the galantine would
be deliciously cool, I'd use a very mild vinegar and go light on the
spices--just letting it have some piquantness. And serve with a sweetish
white wine.  And asparagus, unless it's an entremet. The trimmings from
the veal shapes could be thrown into a pot and cooked into a stew for the
retainers, with some additional broth.


Please do keep us posted as to menu and receipts, as well, if you're
willing to share those.  It sounds heavenly.



Of course, I'd also have lobster, crabs, oysters...



Allison