SC - Commemorative Cooking

[Philip & Susan Troy]

> SNARF!!!!!!!!!!
> 
> -----Original Message-----
> From:	Mark Schuldenfrei [SMTP:schuldy at abel.MATH.HARVARD.EDU]
> Sent:	Wednesday, September 17, 1997 3:06 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Commemorative Cooking
> 
>   I was just talking with a dear friend and we came up with a fun
>   little mental game for all us cook types:  create a commemorative
>   recipe for past kings and queens of your kingdom!  
> 
> The problem with this is, that it's a temptation to be rude.
> 
> I'll be rude, but indirect.  Some of you will know who I mean
> without guessing.
> 
> Chicken Battleship.  Take a very large wet hen, leave the feathers
> on. Arrange them carefully.  Plump the breast, overstuff, break one
> leg.  Serve with beak propped open, eyes shut, wings on hips. 
> Preferably on a bed of Laurel leaves.
> 
>  Tibor  (Best prepared with a Pelican instead of a chicken. :-)
*shrieks of hysterical laughter*....

Yes, I see your point.

But I think "Chicken Tarragon" *cries* out to be done...with
eight complete versions...:-)

Berengaria
(who has her own signature recipe, thank you very much, in
case anyone asks :-))

jstaplet at adm.law.du.edu
University of Denver
College of Law
Ext. 6288
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