SC - Protectorate Feast 3 - Menu
Michael F. Gunter
michael.gunter at fnc.fujitsu.com
Thu Sep 14 10:26:48 PDT 2000
> I was planning to add a
> mustard for the beef and I am considering a garlic sauce as well.
I was going to suggest that. But if you make the mustard you had
best get started soon to let it age and mellow a bit. The garlic
pepper sauce would go well to cut the sweetness of the rest of the
mea.
> I'd
> really like to get my hands on Seville oranges for there sourness, but I
> haven't found any locally, so I'll probably settle for Valencias.
I doubt you can get the Sevilles, but you may want to add a bit of lemon
juice to the orange juice to get a better flavor.
> I'm stuck with the spinach tart. The Baroness is fond of the stuff.
>
> The peas are sugar peas in the pod. If they don't get overcooked, they
> should provide a textural difference and not be overly sweet.
True. And they will provide a much needed texture difference. I didn't
realize they were in the pod. They will also give a "fresh" taste to
the meal that seeemed lacking.
> Budget and time permitting, I may add
> another baked good and/or a compound salat with piquant dressing. I'm in
> the phase where budet meets reality and I don't know how much I will have
> available for last minute goodies.
I think a simple salat with a garlic/vinegar/salt style dressing would do
well in the first course and shouldn't strain the budget too bad.
> As the current Protector, you will be at the feast, so you can be the judge
> of how successful the menu is.
Bah, you know I would be there anyway.
> Thanks for the input.
Looks like you are covering the bases.
> Bear
Gunthar
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