SC - SC: wayward peas, was feedback for menu, please!

[LYN M PARKINSON]

So, Margaret Butterfield, if nobody calls you 'Margaret', what do we call
you?

>>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.<<

That's a great idea.  A 'fence' of steamed parsnip would look something
like the wood strips in an inlaid board.  This is to be a vegetarian
dish.  I realized, last night, that the reason my pea soup gets a
cement-like consistency when it is cold is the ham gel in the soup.  The
veggie version, of course, doesn't have that.
No wonder it smooshes!

Since we've been talking of period dishes, if I use period pea and bean
puree's, and a coffyn of paste as period as we can tell from
descriptions, but combine them in a way I can't document, is this a
period dish or not?  Whatcha think?  The originality of subtelties was
prized in period.  This doesn't begin to compare with their elaborate
ones, of course.

Regards,

Allison, off to the kitchen to soak peas and beans
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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