SC - Small Feasts-'unplanned' LONG

[Alderton, Philippa]

>> Basically, I'm looking for dishes with major "OOOHHH!" factor...  any and 
>> all suggestions would be welcome.
>> 
>> 	- kat  (who wishes she COULD attend Gulf Wars, or Pennsic, or....)

>How about Jellied Milk covered with Gold Leaf?

I didn't think sotelties were what Kat was looking for, but if it is,
I would highly recommend she take a look at some of the sotelties
mentioned in this file in the FOOD section of Stefan's Florilegium:

sotelties-msg     (72K)  5/21/97    Sotelties and Warners - decorated food.

Some sotelties are not edible, but many are and they can be quite
spectacular. There is a long message in this file from Honour Horne-Jaruk
(Alizaunde) with lots of wonderful ideas.

Like:
     9: For a candlelit feast: make a Cockentrice. Buy the big-
gest, brightest live rooster you can find. Have the live-poulterer
`stick ' it instead of wringing its neck, so that the feathers 
aren't  damaged.  Cut off the entire tail assembly when  you  draw 
and  clean it and have your children's guild make the  archers  a 
popinjay. (They used the tail for a second Warner; but then, they 
died young.)   
     Also buy a whole, headless Boston Bluefish. Have the fish-
monger scale it for you; by candlelight the skin looks fine and
you don't need the hassle. Use coathanger wire threaded up the
windpipe to pose the rooster as if it were crowing. the tail 
armature  has to be REALLY sturdy. 
     Nestle the cut end of the bluefish under the feathers so it 
looks like one continuous animal. Pose on the GBT with the  tail 
flipped  nice and high. Use greens to make `water ' and hide  the 
slit where they gutted the fish. If you ordered the fish for Sat. 
morning  pickup and transported and stored it on ice, it's  fresh 
enough to be boned afterwards and served as Fyshe in a Paste; use 
lots of Hyssop and seal that fish TIGHT. If no air gets in  there 
will be no fishy smell and people who barely tolerate canned tuna 
will eat it.
- -----------------------------
     12:Empty  out  bones as for chicken #1, then  stuff  with  a 
boned  duck,  stuffed with a boned capon, stuffed  with  a  boned 
chicken,  stuffed with a boned guineafowl, stuffed with  a  boned 
gamehen, stuffed...
     Everybody  I  know  who's had this fail made  one  of  three 
mistakes--  Didn't  bone them (argh, how gross); Cooked  them  at 
350 degrees F(they're too dense- outside burnt, inside raw.  Use 
275 F and baste like h---.); or forgot the Theater of it. All that 
work  does no good if nobody can tell you did it. You're  putting 
spices  in  this, right? And it gets cooked slowly,  so  all  the 
spices mingle before it's done cooking, right? Divide your spices 
by color and rub each bird with a different color before  nesting 
them.  Then,  when your carver unlaces it (On a  small  table  in 
center hall, down at the Commons level though facing High  Table) 
everyone  sees the layers color-coded and knows just  how  clever 
you've been. Heh Heh Heh...
- --------------
     22:Cook  a whole (but skinned and gutted) weanling  lamb  in 
`sleeping' pose. As soon as it's out of the oven grab the  shaker 
of  lightly toasted, white-pepper spiced flour you had ready  and 
dust  it white before serving. (If you wanted you could  add  any 
other  white  spice,  I guess.) I'm allergic to  sheep  meat  and 
obviously  haven't  tried  this but I think you'll  want  to  add 
pastry  ears,  or a whole face even. The skull would  look  gross 
elsewise.  This  would be good for an Easter  or  Passover  theme 
feast, though. 
- --------

These are only three of the 41 suggestions in her message, although
most are not quite this impressive.

This file can be found with the rest of my files at:
http://www.pbm.com/~lindahl/rialto/rialto.html

Hope this helps give some people some ideas.

Stefan li Rous
markh at risc.sps.mot.com     

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