SC - Wonderful Cordials Person?

[kathe1@juno.com]

WHAT?!?!?!   you didn't get recipies????   ;D


giggle

Dragonfyr....racing for The Rock.....quick, quick, hide me 'fore he gets me
:D
- -----Original Message-----
From: Philip & Susan Troy <troy at asan.com>
To: SCACOOKS <SCA-Cooks at Ansteorra.ORG>
Date: Tuesday, January 06, 1998 1:22 AM
Subject: SC - OT - EK 12th Night


>Hi, Cooks all!
>
>At my kingdom's Twelfth Night this past weekend, I was really pleased to
>finally meet in person some of you whom  I previously knew only  through
>this list.
>
>I had the pleasure of meeting Lady Julleran, Lady Marieke, Lord Padraig,
>and a couple of others. I confess I'm a bit mystified by the ease with
>which some of these gentles located and identified me. I always thought
>it was my friends' little joke when they said I looked just like Fred
>Flintstone dressed as Constantine the Great. DOH!!! Can there be some
>truth to the rumor?
>
>Anyway, in spite of a few early logistical problems, the feast was quite
>good, all in all. In keeping with the tradition of the list, here's the
>menu:
>
>Preset on tables:
>
>Bread, honey butter, and herb cheese spread (fast and loose with
>periodicity but
> something we just don't seem to be able to shake from local events)
>
>Lemonade
>
>
>First Course:
>
>Mustard Soup (yes, _that_ mustard soup, that we discussed exhaustively
>recently on this
> list)
>
>Chicken in Orange Sauce (not sure of the source, but basically perfectly
>roast chicken, with
> the sauce poured over during the final stages of roasting so it glazed
>the chicken
> slightly, with the remainder deglazing the pan juices)
>
>Rice Pilaf (generic, vaguely Turkish / North African pilao with raisins
>and almonds)
>
>Brussels Sprouts (a variation of le Menagier de Paris' recipe for baby
>cabbage sprouts
> cooked as a porrey with some olive oil and a dash of vinegar -- more
>like a warm
> salad in this case)
>
>Cheesecake (adapted from Digby, but using commercial cream cheese
>instead of curd
> cheese made specifically for the cakes)
>
>
>
>Second Course:
>
>Pork and Veal Sausage (a variation of Platina's recipe for Exicia ex
>Polpe Vitellum, a.k.a.
> Mortadella)
>
>Gingered Horseradish Mustard Sauce (see Kenelm Digby, really spicy and
>excellent)
>
>Sliced Cucumber Salad
>
>Taillis (a lechemeat along the lines of a bread pudding made with almond
>milk, from
> Taillevent)
>
>Third Course:
>
>Roast Beef, seasoned with chopped onion, garlic, olive oil, and salt
>
>Cameline Sauce (beef stock, red wine, and cinnamon, thickened with
>pureed raisins,
> instead of the more usual bread crumbs with raisin garnish)
>
>Green Salad (mixed raw greens with vinegar and oil)
>
>Cherry tart (a closed cherry pie with a mixture of cherry juice and egg
>yolks poured into it
> while baking, forming a pink cherry-flavored custard, instead of the
>typical
> starchy stuff)
>
>There were one or two things I would have done differently, but since I
>wasn't the one doing them, I'm prepared to say, "Vive la difference." A
>good time appeared to have been had by all, in spite of my unfortunate
>tardiness. Seems I showed up five minutes late for the "Pie-a-Peer"
>Auction. Maybe next year!
>
>Happy New Year to all!
>
>Adamantius
>troy at asan.com
>===========================================================================
=
>
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>
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=

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