SC - SC: feedback for menu, please!
Peters, Rise J.
rise.peters at spiegelmcd.com
Tue Apr 20 08:58:04 PDT 1999
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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