SC - Finger foods

[Margo Farnsworth]

>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

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