SC - Hierarchy-Cathedral of the Cooks

[Philip & Susan Troy]

L Herr-Gelatt and J R Gelatt wrote:
> 
> I am reminded of a photo in a series of books about an (modern)explorer we
> just got in at the Library. Can't think of the name off hand,  but there is
> a photo of one of his native 'helpers' holding a huge fat white slug. It's
> rigid and bumpy, and bigger than his hand by several inches. The caption
> reads something like "You bite the head off, like the tip of a cigar, and
> spit it out. Then you consume the slug raw. It tastes like bacon."
> And now that you're all completely repulsed.......PLEEEEEEASE let's talk
> about something NICE.

We will eat no slugs before it's time...
> 
> How 'bout this:  Cabbage Cream. Has anyone tried to do this on a grand
> scale? I sort of fancy doing this as part of a dessert for an event, and I
> think if I can use a wide, flat pan (steamer table) I could get enough
> 'leaves' out of one batch to serve 6-8 tables. Even if it went wrong, I'd
> still have clouted cream, another period delicacy. Any thoughts?

Yup. I'd recommend serving a sallat of the cabbage cream leaves and many
fresh berries, depending on the season, with biscotti toasts. If the
leaves didn't work for some reason, you could still serve biscuits,
berries, and clotted cream. (Please, punish me some MORE!) Don't forget
the grating of rock sugar.
> 
> BTW Cabbage Cream: A cream concoction whereby the cream is heated slowly (on
> top of a layer of milk) until the surface becomes thick and wrinkly, like a
> cabbage leaf. The layer is then carefully lifted off and served on a plate,
> usually with sugar, etc. and sometimes in a puddle of raw cream. I'm
> picturing this with something raspberry (or other red fruit) along side it,
> for color contrast. There I go with Aethelmearc colors again.

Uff dah! Should have read that description in detail before writing what
I wrote above! I understood that the leaves get rolled into a head,
though. Regardless...

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================