SC - New to the list with questions
Jo Marie Friedel
jazzi at alltel.net
Sun Nov 14 10:59:00 PST 1999
Greetings Good Gentles,
I am Tygre Marie from the Shire of Stormsport(Erie, PA). Fairly new
to the SCA(about a year) but no stranger to the kitchen(dad's a chef).
I have prepared 1 feast in the Shire but it was only quasi medieval as
kitchen facilities were limited and it was an outdoor event. It was
served buffet style (and I was cooking for vegetarian Royalty).
My next venture is in Feb. and I want to do it right.... to that end
I've joined this list and have undertaken study of 14th C. French
sources. I now own a copy of "The Medieval Kitchen" (which I am
devouring rapidly) and have a copy of "French Food In The Renaissance:
14-17th C" from the Compleat Anachronist#102.
My questions to you more experienced good people are these....
Are there any 14th C French recipes for shellfish (in particular,
mussels and shrip/prawns)? I see lots for fish and eels but have yet to
run across any for shellfish.
Does anyone have a recipe for a medieval onion soup? ( I have lots for
modern versions but no medieval ones).
The theme of this particular feast being 14th C French , including
any influences by neighboring countries (Germanic, Mediterranean) if
any. Any and all suggestions are welcome.
Yours in peace(and the kitchen),
Tygre Marie
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