SC - interesting URL - food shopping!

[Susan Fox-Davis]

At 11:17 AM -0400 8/29/00, margali wrote:
>Caboges is cabbages cooked then drained and sauced with a beef 
>marrow/saffron combo.
>Yes, it can be messy, and it is tasty[even though for the potluck I 
>made it with
>chicken broth as my planned dish supplies didnt make it back from 
>the store in time
>;-( ] and could be kept on a backburner most of the day quite well.


You left out the breadcrumbs.

Caboges is easy to make in quantity, inexpensive, very tasty, and a 
vegetable. The only hard part would be finding a source for enough 
marrow bones to make it in quantity.

It may be, as some here suggest, that there is too much mundane 
prejudice against cabbage, but I would be inclined to try the 
experiment.

How about Fylettes of Galantine? Another tasty dish, one that is 
different enough to be noticeable but provides lots of meat for those 
who require it.

Here is a suggestion: Come up with an adequate lunch and dinner menu 
for the cookshop entirely from the 13th-15th c. French/English 
corpus. It should be not too exotic for the customers, exotic enough 
to make the point that medieval food is an interesting cuisine, easy 
to make, not too expensive, varied enough so most people will find 
something they like.

Ditto using the 13-15th c. Islamic sources.
- -- 
David/Cariadoc
http://www.daviddfriedman.com/