SC - Illusion Foods Challenge (Was: Below the Salt)

[marilyn traber]

> My main interest in the Giant Egg Thingy is that every feast I have
> been
> to here in Calontir has started off with hard boiled eggs, cheese
> [cheddar or it's cousins]and bread. Call it revenge if you must,

i must, i must...

> but I would
> like to see some faces if instead of 8 small eggs on the table, there
> was
> just one giant one.[which means I am seriously thinking of using
> Adamantius' recipe at my first feast <snicker>]

go for it, i would love to see it!

> As for jello, I know gelatin is period, although time consuming and
> tasting of meat, but did they just use them in aspics? For that matter
>
> has anyone used an aspic in a feast and how did it go over?
> Lady Beatrix of Tanet

I make chaud-froid of chicken breasts, using just the aspic I get from 1
chicken carcass-take the breasts off after roasting, peel off the skin,
lay on a formed slab of cream of wheat polenta, and gently remove the
chicken jelly from the platter it was roasted on, reheat and filter
through a single layer of cheesecloth and reheat. put in a small metal
bowl nested in ice cubes until it is almost set, and gently spoon over
the fillets. refrigerate the fillets to set the aspic and serve as part
of a cold collation lunch.

I have done it for high table only and they enjoyed the cold collation
well as it was a scortcher out.

margali

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