SC - SC: feedback for menu, please!

[Anne-Marie Rousseau]

hi from Anne-Marie

it was suggested:
>How about adding an illusion food or subtlety?  That's one of the more "fun"
>aspects of period food.
>

well, we got the yrchons on the table to start, and were toying with the
idea of doing "parma tart" like treatments, ie, line the dish of meat with
a tall crennelated wall of pastry, with little flags, etc.

we've also ahve requests for the gilded jello (white and gold checky
pattern) dish again...

thanks for the ideas! keep 'em coming!
- --AM

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