SC - Making up New Year's Eve Menu as I go...

[Laura C. Minnick]

So far...

Goose-liver and pork terrine with wild mushrooms and Laphroaig whisky,
served with Irish brown bread

Roast Goose filled with green apples and onions (which I suspect will be
sieved into a sauce)

Cornbread and sausage dressing

Yard-long beans sauteed with ginger and garlic in peanut oil

Cranberry sauce (it was requested)

Apple Tarte Tatin (caramelized apple upside-down pie) with creme fraiche

Blini and caviar  and Veuve-Clicquot for later...

Happy New Year!

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================