SC - questions
david friedman
ddfr at best.com
Wed Jun 14 15:33:16 PDT 2000
At 12:47 PM -0400 6/14/00, CBlackwill at aol.com wrote:
>In a message dated 6/13/00 11:36:59 PM Pacific Daylight Time, ddfr at best.com
>writes:
>
> > _Du Fait de Cuisine_ includes a shopping list, with quantities (see
> > below), from which you can calculate roughly how much food was being
> > produced; since it also provides a menu, you can get a rough idea of
> > how much was in each dish. My calculation was a total of about
> > 70,000 lbs (i.e. 35 tons) of boneless meat. That was for two meals a
> > day for two days, and he doesn't say how many guests are expected.
>
>I had read this before, and it was my understanding that this was not an
>actual shopping list for an actual feast. I believe it is meant as an ideal
>guide (read: "wouldn't it be swell if...") for producing a Grand Feast or
>some such.
Correct. The author was the chief cook of the Duke of Savoy, and he
appears to be describing how to do a very big and fancy feast. So far
as I know, there is no evidence that he actually did it, but it
presumably represents a description by a professional of the high end
of what was done. He goes into considerable detail.
David/Cariadoc
http://www.daviddfriedman.com/
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