FW: SC - A midsummer nights feast(OOP- slightly)

[Decker, Margaret]

Karin said 
            (snip)  
   it is not required to be strictly period. 
> 	*First Course
> 	Tarte de brye
> 	?? something light to accompany/improve presentation - a change on
> 'salad' would be appreciated?? I suggest you use melon here served in thin
> slices.
> 
> 	*Second course
> 	Nettle soup
> 	Fresh bread & butter
> 
> 	*Third course
> 	A selection of seafood ( langoustines, tiger prawns, scallops,
> winkles, etc fresh from cornwall ) on a herby salad ( rocket, various wild
> herbs, watercress etc) with a sweet pepper sauce.
> 	( I might substitute the lobster back in here if it re-becomes
> viable cost wise - thanks for the great ideas earlier - the sauce is a bit
> dubious, any period sauces people can recommend?  )
> 	Lemon fingerbowls
> 
> 	*Fourth course
> 	Game Pie
> 	A good redcurrant sauce?? other fruit sauce? Red current sounds good
> - gives great contrast.
> 	Asparagus spears  (sauce??) a light cheese sauce would work or a
> simple butter and garlic 
> 	Baked Ham?????
> 
> 	* Fifth course
> 	Elderflower Sorbet
> 	Mint sorbet or Earl Grey Sorbet??? other flavour basically
> 
> 	*Sixth Course
> 	Jugged Rabbit
> 	Dumplings
> 	??a nice vegetable dish - perhaps greens of some kind
> 	* Seventh course 
> 	Roast Duck OR Roast Venision ( probably 1/2 duck each)
> 	??this calls for a strong flavored vegetable like beets or
> cauliflower
> 	??
> 
> 	* Eight course
> 	Salad Elona ( slices of strawberries and cucumbers arranged in
> patterns and dowsed with bubbly(probably Freixenet/other cava since it is
> much better value than  champagne)
> 
> 	* Ninth course
> 	Cream Hearts with a fruits of the forest coulis  ( mascapone, double
> cream, lots of sugar & vanilla)
> 	Summer Pudding served with whipped cream
> 	Apple snow with cobblers and cream
> 
> 	* Tenth Course
> 	Soteltie Cake - insert appropriate birthday cake for one of the
> attendees (thankfully being handled by someone else, as I am hopeless at
> design!)
> 
> 	* Eleventh Course
> 	Cheese Board - Stilton, mature farmhouse cheddar , other good
> farmhouse english cheeses
> 	Water biscuits
> 	Celery
> 
> 	* Twelfth course
> 	coffee
> 	Handmade chocolate truffles and mints.
> 
> 	Comments? suggestions? One of Cariodoc's lovely syrups with water
> 
> 	
 I wish you luck on this. Keep us posted. Margarite

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

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".

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