SC - questions

[Bonne of Traquair]

>
>I've been toying with doing a feast with twice the dishes, half the
>portions.  i figure that gives room to experiment and still feed
>people--unless they're finicky.  In which case, I don't care.
>
>Morgana

I do every thing I can to cut the serving sizes down so that people will 
have room for all 16 to 20 items. For pies I use 8 inch pie tins instead of 
9 inch.  For other recipes that need to be cooked in a 'table sized' 
container, a local shop carries 3 x 4 inch by 2 inch deep disposable pans.  
Kind of the right size for a large single serving of lasagna, it sounds 
small, but when there are 6 to 8 items per course, plus bread, this works 
out.  I buy smallish chickens or chicken parts, I send out slices of meat 
when possible, rather than a full bird or roast per table of eight since 
more than half always comes back.  I wish the barony hadn't purchased 
standard, long handled serving utensils.  They are awkward at the tables 
because they are so long, and the scoop size is too big.  Last feast, I 
purchased silver and gold plastic teaspoons and sent them out with some 
items.  Also extremely ugly plastic serving spoon and fork sets.  Ugly, but 
the handles and bowls were smaller and better suited to the task.

Bonne
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