SC - Dutch Cookbooks

[DianaFiona@aol.com]

At 7:02 PM -0400 11/13/97, Philip & Susan Troy wrote:
>Yes, it is difficult to serve the number and variety of
>dishes at a real medieval European feast, some of which had upwards of
>five or six courses, each with perhaps fifteen dishes.

What is your basis for this? Chiquart comments that he can, if necessary,
devise a third course, but doesn't think it necessary--and that is for an
enormous feast. My impression of the English and French feasts we have
menus for is that they have either two or three courses.


David/Cariadoc
http://www.best.com/~ddfr/


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