SC - egg tempera was: quenelles again...

[UnruhBays, Melanie A]

Hi all.

I am preparing for 'an heraldic feast' & so many of my dishes
represent heraldically the various groups in the Principality.  Now
with one group, I wish to use their device to get a pastry formed bowl
affect.

For the non heralds, the device in question has a blue border
embattled around a white background.  In the middle of the white is a
blue laurel wreath surmounted by a red fret (a cross that has a square
drawn around where the 4 points of the cross intersect).  If you can't
picture it, the the Innilgard web site has a picture of it at:
http://www.sca.org.au/innilgard/index.htm

After several experiments, I thought I would use this device as a bowl
for various sauces (cerulean blue sauce, cherry or strawberry sauce, &
I am still pondering the 'white' sauce)

Now, I am proposing to make the device up (15 times ;-) in pastry. 
Now my question revolves around what type of pastry would be good for
'formwork' in this?  Also, what suggestions would people have to coat
the pastry with to prevent the liquid of the various sauces completely
soaking into the pastry.  Eg, I was thinking of painting the pastry
with egg white (& possibly gelatin) then blind baking it.  Hopefully
this would then give a non absorbent sort of coating on the pastry. 
Alternatively, I thought of coating the pastry with gum arabic, but
was unsure how this would work.  

The pastry could be eaten, but is more for decoration & to partition
the various sauces in their places!  Any suggestions here?

Thanks in advance,
Lorix