SC - 16th Century recipes a few questions.

[Decker, Margaret]

  Your idea is wonderful.  Could you please ask the kind and wonderful 
Laurel to please, please share the infomation as to where you can buy the 
pre cut eggs? I feel a Easter feast cumming on.

  Lady Katherine McGuire


>From: Lorix <lorix at trump.net.au>
>Reply-To: sca-cooks at ansteorra.org
>To: "sca-cooks at Ansteorra.ORG" <sca-cooks at ansteorra.org>
>Subject: SC - Sharing My (albeit temporary) moment of Brilliance
>Date: Tue, 01 Feb 2000 13:51:39 +1100
>
>Well, some of you may remember my heartfelt plea
>of a way of serving chocolate in a discrete
>manner.  Ie When your landed royalty decide you
>will serve chocolate at a feast (and not the Aztec
>variety), how do you do it discretely.
>
>Well, I received many suggestions and the one I
>liked best was a suggestion of poring the
>chocolate into a blown egg-shell.  Now this idea
>tied in well with a subtltie I was going to use.
>Alas, in practice (well with me doing it anyway) .
>. . it was not a success - the least said here the
>better. <think melted warm gooey chocolate
>exploding backwards from the syringe/egg because I
>forgot to think of 'airhole' issues.  Do you
>realise how much of a SPREAD that stuff has?>
>
>So I pondered again (cause I really wanted to tie
>it in with the egg idea) and at some ungodly hour
>the other morning a solution presented itself.  If
>I got little chocolate easter eggs & placed them
>in the 'fake faberge egg' design, I would have
>achieved my desire.
>
>For those who are wondering about 'fake faberge
>eggs', basically they come hinged or joined.  With
>the joined variety basically you place your 'gift'
>inside egg shells, glue them back together.  Paint
>shell in nice colours and put braid around the
>join - that is if you are me.  If you are a
>laurelly type person, you put a hinge on the
>contraption, line the inside with silk or satin,
>bedeck it with drapes of pearls & delicate braids
>and so forth.
>
>Problem 1:  Now I had only seen the final results
>of these beauties, I had never made them.  While I
>was pondering on the technical aspects of putting
>said eggs together, a friendly laurel (who will be
>wayfaring to my feast) asked me whether there was
>anything she could do.  <think evil laughter
>here>  Initially, I asked for advice on the making
>of the eggs & it turned out that not only did she
>know How to make them, but offered to make some
>for me.
>
>I tentatively broached what I wanted with a modest
>proposed number of said eggs.  She not only
>acquiesced in the making thereof, but chastised me
>as she thought the number far too low (oh there
>really should be more laurels like that about,
>they really don't grow on trees ya know ;-)
>Sometimes the life of an event steward is really
>good!
>
>Now for all those who have read this far and are
>trying to work out how you cut the egg shells
>evenly & get the darn things back together:  I
>will impart the tidbit that my laurelly friend
>advised me.  Apparently, you can buy pre-cut egg
>shells in a variety of sizes and because they are
>neatly pre-cut the fit together 'eggcellently' (I
>couldn't help myself here).
>
>Well for those who asked for a report on the final
>result (and probably now regret the request) here
>'tis!
>
>Lorix
>
>============================================================================
>
>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".
>
>============================================================================

______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com