SC - Feast Report

[BaronessaIlaria at aol.com]

In a message dated 11/19/2000 7:15:27 PM Eastern Standard Time, 
lilinah at earthlink.net writes:

> 2) and what to have for a third dessert. I'm serving rice with the first 
course and a 
> Lombard custard in the second course. So far the dessert course has a 
period pear 
> tart (whole pears in a crust) and the Boar's Head sotiltie - generally 
period ginger 
> bread with colored marzipan coating - which someone else will make.

Digby's Excellent Small Cakes are usually well recieved and easy to prepare 
in advance (or get someone else to do for you).  I served them in October at 
my first feast in seven years using the redaction done by Baron Tirloch ap 
Tallaght of Ponte Alto in Atlantia and people literally narfed them. He puts 
extra cream in them so they are moister and more tender than some other 
redactions I have used in the past.

In Service,

Ilaria