SC - Elizabethan buffet

[Anne-Marie Rousseau]

	Hooray for you!!! especially the bits where you got people to eat period
food and love it!!!

- --Anne-Marie

- ----------
> From: Michael F. Gunter <mfgunter at fnc.fujitsu.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Elizabethan buffet
> Date: Wednesday, October 07, 1998 8:52 AM
> 
> A bright and glorious morning to you all!
> 
> In case you are wondering, it was actually cool and Autumny this morning.
> I like the cool and a that's a rare thing when you live in Texas.
> 
> Now on to business:
> 
> Here's the report on the Laurel's Elizabethan Buffet sideboard for a
friend's
> vigil. I have to credit the wonderful Ann-Marie for a lot of research and
> recipe help and Ly. Alys D. for the cooking assistance.
> 
> The final menu:
> 
> PastA en Pot du Mouton (couldn't get venison)
> Cold sweet chicken mousse
> Pate' du fois gras w/truffles (found a great deal on it at a local
market)
> Marinated vegetables (modern version)
> Pickled Mushrooms
> Orange Marmelade in candied orange peels
> Cold Chicken Salat
> Sugared Almonds
> "Pear" Puddings (chicken meatballs that look like small pears)
> French Biskit w/plum jam
> Marjoram Cookies
> French Bread slices
> Turkish Delight
> 
> Although I used a couple of modern recipes the basic dishes would not be
> too unfamiliar to an Elizabethan palate. I also cheated and just flat
storebought
> a couple of items. 
> 
> I don't know whether the Turkish Delight would be Elizabethan but they
were a 
> bit of an in-joke to the candidate. He's a total C.S. Lewis fan so I
thought they
> would be fun. They also proved to be very popular although I didn't care
too much
> for them.
> 
> The popular items were the Pear puddings, the Turkish Delight, lamb
spread, French
> Biskit, Almonds, mushrooms, and (surprising to me) the pate'.
> 
> I think I made a mistake in the fact that I didn't put out little saucers
and forks
> so that is why the Chicken Salat and Marinated Vegetables didn't do so
well.
> 
> I put out the pate' as simply a fancy delicacy and didn't expect people
to like it
> very much but the whole lot was consumed. What I enjoyed most was the
people who most
> appreciated all of the fancy delicacies were a group of
drummer/dancer/drinkers who
> looked as if they would only like raw meat. I was quite impressed.
Especially when
> they kept bringing in their friends to try stuff and after awhile they
gave as detailed
> descriptions as I was.
> 
> The Pear puddings were very popular and tasty. I had hoped to use Ras'
little trick
> of making meatball "strawberries" but couldn't find sandlewood. Also we
forgot to 
> buy the meat and decided we had enough on the board. But the pears and
strawberries
> would have been fun.
> 
> I planned on a basis of 60 people and we spent a little over $200 on the
buffet.
> 
> I'll try to find the recipes later, or Ann-Marie can help as well.
> 
> Yers,
> 
> Gunthar
> Barony of the Steppes, Ansteorra
> That's Dallas, Texas ma'am.
>
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