SC - SC: feedback for menu, please!

[Peters, Rise J.]

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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