SC - Cookery in Caid

[jeffrey stewart heilveil]

> Renata wrote:
> >And I must admit I have not attended as many feasts as I would have liked. I
> >am in a household of notorious picky-eaters, whose palates I am trying to
> >educate. Does anyone out there have any good recipes for tourney food which
> >can be made in advance, tastes good cold and is not bread-and-cheese?

As rowan pointed out pies.  I just did a relatively cold feast all period
and German and everything.  Well, it was a luncheon not a feast, but it
was Blancmanger (I like it room temperature.  sorry.), apple walnut tart,
beef apple and bacon pasties, and cheese and bacon pasties.  I think they
are all in Caradioc's Volume II with the Ein Buch von guter Speise stuff,
but either way I KNOW it is on Alia Atlas' web translation of it.

HTH
Bogdan din Brasov

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