SC - Period Recipes

[Varju@aol.com]

       On Tue, 10 Jun 1997, Mark Schuldenfrei wrote:

>   Hey! That's interesting...Why, if they are "for show only", are they
>   seasoned with the things that are used for salads meant to be eaten?
> 
> So they look like food...
> 
> You must have seen the many loaves of bread in restaurants, carved and
> baked into fantastic shapes, that are not for consumption... so that the
> next person can see them....  Or, how cruise ships take some of their
> chocolate sculptures for the midnight buffets, and keep them in the freezer
> for re-use each week?
> 
> Surely, if cared for well, those carved carrots could be reused for several
> days in a row, of maybe longer.  Maybe he meant just what he said: make it
> look like food, but don't eat it: because you could use it for the next
> batch of guests, tomorrow.
> 
> 	Tibor
> 
Hi folks!
	Found a bit more on the garnisher's art....the Book of Kerving
(Wynken de Worde, 1509) is the earliest I've been able to discover,, but
unfortunately, have only quotes in recent books from it, so I don't know if
it included fruits and veggies. In L'Escole Parfaites des Officiers de
Bouche (1662there were pages of designs for whittling fruits into fanciful
designs, as well as explicit diagrams for carving and serving meats and
other dishes at the table. I have been able to find two illustrations from
this book, detailing 12 designs for pears and two for oranges.
	If anyone knows where I might be able to find copies of either of
these books, I'd love to know.

Ceridwen