SC - Rosee or Morree

[DianaFiona at aol.com]

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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