SC - SC: feedback for menu, please!

[Butterfield, Margaret]

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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