SC - Fayettevilles (was hi I'm new)

[Varju@aol.com]

cook the two different purees seperately in sheets, then cut and 
assemble the board.  The cooked puree should still be mushy enough to 
mush away the seam between the types.  Letting the dish "settle" may 
solve the seam problem but you might have to gently smooth the seam 
closed.  Or, pipe something down each seam to fill it in. 


>From: "Butterfield, Margaret" <msbutterfield at mail.aacc.cc.md.us>
>Reply-To: sca-cooks at Ansteorra.ORG
>To: "'sca-cooks at Ansteorra.ORG'" <sca-cooks at Ansteorra.ORG>
>Subject: RE: SC - SC: feedback for menu, please!
>Date: Thu, 22 Apr 1999 09:55:01 -0400
>
>Have you considered making "fences" in the pan?  You could make them 
from
>painted chocolate or crackers, sliced turnip strips, etc.  The 
wayward puree
>would be kept neatly secure.
>
>> -----Original Message-----
>> From:	LYN M PARKINSON [SMTP:allilyn at juno.com]
>> Sent:	Wednesday, April 21, 1999 1:38 PM
>> To:	sca-cooks at Ansteorra.ORG
>> Subject:	Re: SC - SC: feedback for menu, please!
>> 
>> >>we've also ahve requests for the gilded jello (white and gold 
checky
>> pattern) dish again...<<
>> 
>> Now, that's one I'd like to hear about, AM!  I've been trying to 
make
>> 'chessboards' with pea puree and bean puree, but they are a mess, 
so far.
>>  When I freeze the puree enough to handle it, it is too hard to cut 
into
>> the squares, and when I let it soften a little it goes smoosh.  
Once I
>> get the handling process correct, it will go into a coffin formed 
over a
>> square baking pan and baked blind.  I'm still trying to find the 
box that
>> contains the candy molds--I really thought I had some chess pieces. 
>> They'll be chocolate, and the whole thing will be an entremet.  The 
pea
>> is flavored with lemon and mint, the bean is spicier--a warm 
flavor.
>> 
>> Ought to be fun if I get it worked out!
>> 
>> I may be doing the creme boyled as an entremet., decorated with 
rose
>> petals.  It works as a palate cleanser.  I agree that ices weren't 
used
>> in England much in that way.  Shouldn't anything cool and blandly
>> pleasant work, though?  Have also thought of chilled fruit.
>> 
>> I was really surprised at your meat amounts.  If I can get away 
with
>> that, I can do a much better feast.  
>> When you serve the prawns, 2 per person, how do you get them to 
only take
>> 2?  The wait person can say 'only 2' but out here, the quickest 
fighter
>> would scoop the dish and send it back for a re-fill.
>> 
>> Autocrat says 'lots of meat', king says 'I'm a vegetarian'  AAAck!! 
 Can
>> you say 'challenge'?  ;-)  I'm doing enough veggie research to be 
ready
>> to teach a class--and I'm going to be a better Kitchen Steward as a
>> result of it.
>> 
>> Regards,
>> 
>> Allison
>> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, 
PA
>> Kingdom of Aethelmearc
>> 
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