SC - Rosee or Morree
DianaFiona at aol.com
DianaFiona at aol.com
Mon Jan 24 10:59:57 PST 2000
In a message dated 1/24/00 12:32:40 PM Eastern Standard Time,
cnevin at caci.co.uk writes:
<<
Has anyone made Rosee (almond milk/cream, dates, nuts, rice flour & rose
petal dish) or Morree (almonds, rice flour, red wine & fried nuts dish),
both Forme of Cury, before? Could you please tell me what you thought of
them, any problems, did you serve them hot or cold, etc. I want to use one
or the other in the second course of the Crown feast. MTIA,
>>
I haven't myself, but.............
The cooks for our big annual Tourney last year toyed with the idea of
doing Rosee, to the point of trying a redaction or two of it. We came to the
conclusions that dried organic rosepetals are *really* hard to find, and that
if you don't have a reliable source of fresh ones blooming at the time you
need them it is probably not the most practical dish to try for a feast. The
only redaction I tasted was very bland, too--it definitely needed more rose
flavor, and probably more dates. Easily fixable, of course, but we couldn't
get enough organic rosepetals to do the dish for 200........... Your
mileage, as usual, may vary! :-)
Ldy Diana
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