SC - :tour through time feast
Michael F. Gunter
mfgunter at fnc.fujitsu.com
Fri Oct 16 07:49:05 PDT 1998
> Hmmm, better be careful. Ras will be asking for documentation and recipes.
> I do understand your point, but I think the contrast would be better between
> the Medieval dishes and their modern counterparts maybe with a stop in 19th
> Century New York.
>
> Bear
I like the idea of making different varieties at major changes in history,
regardless of the time.
Example: Display One: This is the earliest form of Skratchet we have found
although it has been referred to in earlier texts.
Display Two: In a manuscript dated 1343 it shows a dish very similar
to the "Classical Skratchet" but now it mentions being
served on a bed of leeks cooked in red wine.
Display Three: In the 1487 Italian cookbook, "The Dining Habits of the
Sforzas", we see a dish that has all of the ingredients
of Skratchet but leaves out the original chicken livers
and the wine cooked leeks are now incorporated into the
mix and formed into patties. This is now called "Rachet".
Display Four: In "Martha Washington's Dinner for Royalty" book is the
first recipe we've found for the modern "Racine". You
can see elements of the original Skratchet, including
the boiled egg yolk and white cheese mixture. But with
the decidedly modern additions of turkey and potato.
I think I may do some research and maybe do something similar sometime. But I
do think this would be a very educational display.
Comments?
Yers,
Gunthar
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