SC - Commemorative Cooking
Philip & Susan Troy
troy at asan.com
Wed Sep 17 14:28:38 PDT 1997
> 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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