SC - French knife
James R. May
robmay at home.com
Tue Oct 31 13:35:51 PST 2000
>problem with the concept of a dessert course in that I
>have yet to see a period menu that contained a true
>dessert course. But if there is one, I hope that
>someone will tell me where to find it. From what I
>have researched, the concept of a dessert is not
>really
>period. While they did have sweet dishes, they were
>always part of the regular course and not segregated.
>The closest to a "dessert" that I can think of is
>the spectacle dish or the subletie, but these usually
>were served between the courses.
What I have done is conceive of each 'course' as a mini-meal in the modern
sense. Each course has at least one meat dish, at least one vegetable dish,
and a fruit dish or custard dish or baked good that isn't sweet by modern
standards but still can leave the impression of dessert for those looking
for it.
Bonne
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