SC - Distilling

[Bonne of Traquair]

Hi.  I don't seem to see much in the way of palete cleansers.  With so many
different meats and spice combinations it may be an idea worth visiting.
With all this "heavy" food, are you planning on any between course
entertainment?  I am usually dizzy with the amount of food that gets taken
out and taken away with not quite enough time for folks to actually taste
and enjoy.
I also agree that a subtilty is a great idea.
Just my two cents.

> -----Original Message-----
> From:	Peters, Rise J. [SMTP:rise.peters at spiegelmcd.com]
> Sent:	Tuesday, April 20, 1999 11:58 AM
> To:	'sca-cooks at Ansteorra.ORG'
> Subject:	RE: SC - SC: feedback for menu, please!
> 
> Very cool.
> 
> How about adding an illusion food or subtlety?  That's one of the more
> "fun"
> aspects of period food.
> 
> > ----------
> > From: 	Anne-Marie Rousseau[SMTP:acrouss at gte.net]
> > Reply To: 	sca-cooks at Ansteorra.ORG
> > Sent: 	Tuesday, April 20, 1999 11:30 AM
> > To: 	sca-cooks at Ansteorra.ORG
> > Subject: 	SC - SC: feedback for menu, please!
> > 
> > hi all from Anne-Marie
> > The Madrone CulinaryGuild and I are planning an  upcoming charity
> banquet.
> > Here's a tentative (!) 
> > menu. Please comment as to balance, etc. Yes, its a lot of different
> > dishes, but 
> > they're paying $60 a head for this. We thought to give them lots of
> little
> > tastes of 
> > lots of things. Of course, this is all due to change if we cant figure
> out
> > how 
> > to bake everything, etc.
> > 
> > We're cooking for a dozen or so food "adventurers", plus about 10 cooks,
> > servers, musicans, a "duke and duchess", shills, etc. in a private home
> > kitchen. Lots of burners, one oven and a woodfired brick bread oven.
> > oodles
> > of counter space.
> > 
> > On the table: 
> > stuffed eggs (think deviled eggs) 
> > yrchouns (slightly sweet-spicy meatball units) 
> > pickled asparagus 
> > bread 
> > butter
> > 
> > First course: 
> > roast lamb with sauce robert or else beef olives (lamb with a mustard
> > caper 
> > sauce, or else beefsteaks rolled and stuffed with herbs, etc. stewed in
> a
> > spicy 
> > broth) 
> > chicken pastellum (chicken with sage and bacon, wrapped in pastry) 
> > leek pouree (leeks stewed in almond milk) 
> > buttered shrimps (shrimp with a butter, wine and citrus sauce) 
> > carrots a la varenne (carrots with a balsamic vinegar reduction sauce) 
> > compound salat 
> > fish day rissole (the one with fish in it) (fruit and nut and white
> fish) 
> > ruzzige cake (bread with cheese and fresh herbs)
> > 
> > Second course: 
> > Eduardos Stuffed Pork roast (stuffed with cheese and spices) 
> > Edens rissotto (cheesy starchy unit) 
> > salat of cold hen (cold and crunchy, chicken and apples and onion) 
> > mushroom tarts (slightly sweet mushroom and cheese tart) 
> > stuffed salmon (stuffed with herbs and in a slightly citrus sauce) 
> > buttered onions (apples and onions baked with butter)
> > 
> > Third Course: 
> > tartes of pear (think toast with pear jam) 
> > marchpanes (sugarcookies with marzapan decorations 
> > douctes (a saffrony custard tart)
> > ypocras (spiced wine) 
> > cherries in snow (the only periooide dish...cherries stewed in ruby port
> > and spices with whipped cream. If we feel too guilty, we'll do wardyns
> in
> > syrrop) 
> > candied orange peel 
> > ices
> > 
> > So! seems to me there's a lot of cheese in the second course...any other
> > feedback? We've also gotten comments that there's too much meat.
> > Comments are appreicated...we'd like to keep this as period as possible
> > (part of the Period-is-tasty crusade :)).
> > 
> > thanks, 
> > --AM
> > 
> > 
> >
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