SC - Finger foods
Margo Farnsworth
margokeiko at esslink.com
Mon Feb 8 05:34:47 PST 1999
>I am going to be a member of the kitchen staff at an upcoming event.
>Because the kitchen is so small, we are not doing a feast, but rather an
all
>day dayboard buffet, with several items that can be made up ahead and
>reheated or served at room temp. Other things we were considering were
>sausages (cooked on a grill outside), and a selection of fritters.
What is the event? I may be able to come!
>Bonus question: Got anything that meets the above criteria for chicken
>livers? If not, then what is your favorite chicken liver recipe? (I have
a
>killer chopped liver recipe, but I have no idea if it even comes close to
>period.)
I don't know if it's period, but rumake (sp?) is quite tasty. I've never
cooked it myself, but I believe you marinate the livers in red wine, remove
and wrap them in bacon and secure with a toothpick, and grill them. If
you're grilling sausages, you could toss these on at the same time. I have
no idea if this is period or not. Another option would be to make a pate
and serve it with bread.
Faoiltighearna
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list