SC - Re:I need willowbark

[Caitlin Cheannlaidir]

> Now, a direct cooking question: I may have missed it
> along the way, and *have* to ask / know -- who came up
> with the chicken-in-pastry that was served at the most
> recent Steppes Artisan feast, and why am I thinking
> that re-creating that pastry for myself is going to be
> such a challenge? 
> 
> ===
> Pax ... Kihe / Adieu -- Amra / TTFN -- Mike

The "Chicken in Pastry" dish you are referring to is nothing more
than a slightly changed Icelandic Chicken.

The recipe is quite simple and well known to many members of this 
List.

Take a poached chicken breast, wrap in bacon, place a couple of sage leaves
around and wrap in a pastry dough.

The difference we did at Artisan was that after we redacted the recipe
we found the pastry very tough and unappealing. So we substituted a cold
water pastry that used 1/2 butter and 1/2 sour cream.  It was light, 
tender and very good.

We later decided that the dough in the original recipe was probably mainly
used as a cooking device and the chicken was removed from the "shell" and 
eaten seperately. The pastry given to the poor.

Challenging? Not at all.

Most of the decisions for that feast (including finding the substitute pastry)
was made by the Head Cook, Ly. Julliana.

Yers,

Gunthar
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