SC - Above the Salt

[Christi Redeker]

Kat, honey, bless my lovely Mistress, Elaina.  She gave me the book for
Christmas and it has been sitting at my desk for reading during lunches
since I picked it up at her house on New Year's Eve.

Glad I could inadvertently help!

Christi Redeker
Digital Equipment Corporation
Colorado Springs, Colorado
christi.redeker at digital.com

- -----Original Message-----
From:	kat [SMTP:kat at kagan.com]
Sent:	Tuesday, January 13, 1998 7:13 PM
To:	'cooks'
Subject:	re:  SC - Above the Salt

Murkial, blessed be she, writes:

> A few months ago, we had discussions on Above the salt feasts.  I am
> currently reading "The Original Mediterranean Cuisine" by Barbara
> Santich and she gives a quote I thought was interesting.

<snip really informative excerpt>

> So if you were a cook in these times (this is taken from a Latin text
of
> the late thirteenth century) what would you make for an "above the
salt
> course"  and then the "below the salt course" for a feast?


Dear lady!  Bless you!!!  This is the info I've been desperately looking
for, both this list and in various borrowed reading sources, for
months!!!

To any who answer this thread, my apologies in advance for possibly
stealing some of your ideas.  This IS the feast I'm doing in March, and
my menu is still in the prenatal stages due to my complete inability to
locate useful data...

Hugs,

	- kat


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