SC - below the salt
kat
kat at kagan.com
Wed Oct 8 13:20:04 PDT 1997
Kathleen M Everitt wrote:
> I mentioned wanting to do an above the salt/below the salt feast a
> while
> back. Don't have a site for it yet, though. I'm working on menus, but
> until I get a site and know what the kitchen looks like, I can't
> finalize
> anything. If you have any specific questions, ask. If I can't answer
> them, someone will.
margali replied:
> How about a nice cassoulet d'isignie for the scum below the salt
and then sent a luscious recipe (drool).
Thank you both for your input!
I am busily scrambling to put together an acceptable menu for this feast. I've been researching my buns off (no pun intended) and still have a long way to go. Any helpful advice you (or anyone else) can toss my way would be most eagerly appreciated!
Though I have done feasts before, this is my first attempt to be really REALLY period; and to follow a theme that's not based on a country of origin. In fact, I conceived of this idea because the last six White Shield feasts have been country-of-origin feasts: Roman, Norseish, Italian, French, German, and Celtic. Our other two local feasts have been along the same lines. I wanted to do something ELSE...
My main concern is finding dishes for the Final (Grand Finale) Course. I've got my housemate, a candy cook, making my subtlety; so I don't have to worry about THAT, thank the Goddess. But what is a suitably scrumptious and spectacular entree... that can be done, FAIRLY easily, for 140?
(Yes, I'm hoping to fill them up with the starch-heavy pottage from the first remove, and the sauced roasts, etc. from the second remove. This one's for show and tasting.)
Also: What modern bread is *most* equivalent to the nice white payndemayne that the nobility (third-course) would eat?
I sincerely appreciate any thought that ANYONE could put into this... I'm already starting to get sleepless nights, and the feast isn't till March...
- kat
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