SC - Autumn feast ideas

[Mary Hysong]

- ----------
> 
> Lady Morganna McGlachlen wrote:
> 
> > >I would like to know if anyone of you out there has some ideas for
> > >recipes I could use to serve to the Crown and thier entourage for a
> > >light lunch.
>
> > >Thank You
> > >Tegan


	Viaunde of Cypress Ryalle  (chicken in sweet sauce)

4 cups chopped cooked chicken 
1 cup white wine
1/4 cup sugar
1/2 cup honey
1/2 teasp. each ground cloves, mace and ginger
1/4 cup ground almonds
1/2 cup currants

Boil the wine and sugar together for ten minutes or until it thickens and
clings to the spoon.  Add honey, spices almonds and currants and cook for
an additional five minutes.   Pour the sauce over the chicken, coating
well.  Chill well;  serve cold.

	I have had much sucess with this "picnic" recipe.  I have used cut up
breast meat, small drumsticks, even plain ol' cooked chicken parts.  I put
the colled sauce and meat in a ziplock, and throw it in the cooler until
time to eat,  then arrange the meat  on platters, and see it disapper!

	Taken from >Travelling Dysshes< by Siobhan Medhbh O'Roarke

	A humble servant  --kitchen wench extroidinare

	Caointiarn
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================