SC - any suggestions ??
Philip W. Troy
troy at asan.com
Tue Apr 15 11:32:27 PDT 1997
grobin wrote:
> =
> I'm currently working on a menu for the Fall Coronation, Three Rivers
> will be hosting it. I'm kinda stuck...I'm trying to put together a
> formal feast with "palette cleansers" inbetween each remove. I'm not
> sure just how peiod sorbet is, so until i can find some documentation t=
o
> its authenticity, i won't use it.
> =
> Does anyone have any good suggestions ??
> =
> Thanx again
> Christopher
Well, maybe not GOOD suggestions, but... .
First off, sherbet in period is a somewhat cool beverage / spoon food of
friut juice and/or pulp, sweetened with honey, and cooled by
evaporation. Probably in relation to, say, 120=B0 weather in the Nabataea=
n
desert, quite refreshing.
You might consider something like two or three very different sallets.
They aren't all greens. Fresh grapes might be another possibility,
depending on when/where you are seeing this feast happening. Ditto
various melons.
Adamantius
More information about the Sca-cooks
mailing list