SC - vegetable sotelties
Mark Harris
mark_harris at quickmail.sps.mot.com
Fri Jun 6 14:36:59 PDT 1997
Earlier today, Friday, June 6, Aoife commented:
>>>>>
Now: a FOOD question:
I once read an MS that gave instuctions to "carve a radish in manner of a
rose" or some wording remarkably similar. I can't find it now, but seem to
remember it was French. Anyone remember this? Anyone else come across
directions to carve vegetables to look like other things? I'm wondering how
old the garnishing art is. I'm not talking about sweets and sotelties here,
just veggies and fruits.
<<<<<
I'm afraid I can't answer your exact question, but perhaps you or others
might find these ideas for vegetable sotelities useful.
These ideas are from Honour Horne-Jaruk, KSA:Alizaunde,
Demoiselle de Bregeuf and can be found in this file in the FOOD section
of my SCA Rialto Files:
sotelties-msg (72K) 5/21/97 Sotelties and Warners - decorated food.
Stefan li Rous
markh at risc.sps.mot.com
Vegetables:
23:Eagle's nest sallet: shred greens so they look like hay,
pile on your GBT in the characteristic volcano shape of an
eagle's nest, fill with peeled boiled eggs and drizzle liberally
with mustard & cream dressing- Yup, the sticky yellowish dressing
looks like just what you thought it would...heh heh heh
You can add peeled carrots as 'branches', or even use
licorice-root if some madman in your group likes the stuff, they
know who they are...
24:For a crusader feast in Aug.-Oct., use zucchini to make
'ships'-dhows, pilgrim transports, whatever. This is the only
time I don't serve part of a Warner; nobody wants to eat Zucchini
up here, and we get them free anyway. If you paint the inside
with egg white JUST before serving you can fill them with hot
soup- use a gooseneck funnel so as not to disturb the rigging-
without getting an unwanted zucchini taste. You could use any
other Old World `gourd '- check your origins carefully- but other
types you'd have to pay for and should therefore plan to use.
(Throwing the zucchini isn't wasting food, I never thought it was
edible anyway and it goes to my liege's compost heap.)
25:Raddichio, redtop broccoli, regular broccoli and the
other heading-floret things make good forests, get your local
crazy to make the base (of nails through a foodsafe plank) and go
to town. (You may want to make the base so the nails come out for
storage; why take chances?)
26:Sort of an extension of above to non-broccoli season-
beet tops, celery leaves, any other EDIBLE greens. (Not rhubarb
or potato leaves) Combines well with chicken-leg soldiers for an
attack on Dunsinane... heh heh heh
27:If you can get old-variety parsnips, the big ones are
hollow centered. Make an aqueduct. Could be done by pithing large
'burpless' (Turkish originally but now called English, you
figure) cukes if you can't.
28:Take the middle out of a cabbage and fill with almost
anything except more cabbage. The books usually say `tie top
leaves together before steaming ' but I recommend cheesecloth.
<end>
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