pirozhkis (was Re: SC - TI Article - Support Kitchen)

[Nicholas Sasso]

> Gunthar, do you think you could get her to write up her menu and possibly
> the recipes she used and what worked good and what she would do differently
> the next time? I'd love to have it for the FEAST section of the Florilegium.

The menu was actually pretty simple and the dishes easily found in most
sources:

The head chef was HL Elizabeth of Castleton.

There was an antipasto tray with some kind of sausage rather like a bratwurst
that was bought commercially, hardboiled eggs, radishes, pickled mushrooms.
The obligatory bread and honey butter/herbal butter pairing.

Then a sweet white tart was presented, after that the doucette, and then a
spinach and cheddar tart.

Fresh fruit was served as a finisher.

There were a couple of other dishes but I can't recall them at this time.
Yes, there were a few missing touches and such but the Northern region
is beginning to take period cooking seriously and not many feasts have
made the attempt. If I could have assisted her there would have been
a couple of changes and I would have suggested things like a hand made
mustard with the first course and the doucette should have been slightly
sweeter or a scattering of powdre douce on the white tart. But the
overall meal was delightful and very well produced.

> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra

Yers,

Gunthar