SC - Tippereth's fest-request

LrdRas@aol.com LrdRas at aol.com
Fri Jan 15 06:38:59 PST 1999


On Fri, 15 Jan 1999 01:52:52 -0600, LYN M PARKINSON wrote:

> Tippereth,Please, please tell us what you cooked.  You know by now we'd
> love to have recipes and documentation, too!  Congratulations on your
> Grand Chef status!

Hi Allison!

Thanks for your congratulations! The Feast was divided into 3 courses,
French and German, Italy and the Middle East and England. I served 31 dishes
(I think)including 4 mustards and 3 drinks.

Some Information is posted at:
http://users.conwaycorp.net/carrick.vonegmont/Epiphany.htm

There are some recipies there, but frankly, I haven't updated them in a
couple of months, and some of them I did not use. The complete Bibliography
is there, as well as the final menu.

Crowd favorites were the Pipefarces (Le Menagier de Paris), Roast of Meast
with Mustards (several sources), Cinnamon Tart, Apple Pillow (both from Das
Kochbuch der Sabina Welserin), Lamb and Fruit Stew (secondary sources),
Honey Spice Oranges (secondary sources), Rose Water Syrup (secondary
sources), Doucetye (Two Fifteenth Century Cookery Books), Fylettys en
Galentyne (Two Fifteenth-Century Cookery Books)

Those were the favorites -- thankfully I didn't have alot of anything left
over. We had very little in the way of food scraps.

I did make the 'fake' murri for my stuffed eggplants. It smelled nasty while
it was cooking, but it came out quite nicely and added a lovely aroma to the
finished dish. 

I have all the recipies (original, redaction, sources and notes) in a MS
Word document. I'd be happy to share either the entire doucment, or specfic
recipies. Let me know which ones you want, or if you want the entire
document.

Tipperith




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