SC - garlic rapes
Elaine Koogler
ekoogler at chesapeake.net
Wed Apr 11 04:30:07 PDT 2001
Can we order a copy by mail? If so, count me in...let me know where to
send a
check to cover the $3 plus postage.
Kiri
"E. Rain" wrote:
> Olwen wrote re Maeve's comments on Madrone's spanish feast this weekend:
>
> > I look forward to seeing the recipes for the Banquet. Sore
> > feet and happy
> > remarks are a good weather-vaine indicating a success!
>
> Our next Feudal Gourmet pamphlet, "A Brief Overview of Early Spanish
> Cuisine", containing all our recipes, will be out in the next few weeks for
> a nominal fee(about $3 depending on printing costs).
>
> Here's the menu as a quick tease:
>
> 1st course 13th century
> >From an Anonymous Andalusian (Moorish) cookbook
> Sikanjabina refreshing sweet/sour drink
> Ahrash spiced meatballs with mustard sauce
> Sambusak spiced garlic fried in flat breads
> Toledo Cheese Pies puff pastry with cheese filling
> Dates and Almonds
>
> 2nd course - 14th century
> >From the Libre de Sent Sovi an anonymous Catalan cookbook.
> Roast Pork with Sage
> Almedroch garlic cheese sauce
> Casserole of Eggplants and Cheese
> Fried Asparagus
> A Salad
> Bread
>
> 3rd course 16th century
> >From the Libre de Guisados, by Ruperto De Nola, head cook to the King of
> Naples.
> Clarea a spiced honey drink
> Limonada chicken in Lemon Sauce
> Rice Casserole
> Porrada leek soup
> Spinach Picadas with cheese & currants
> Olives
>
> 4th course 17th century
> Primarily from the Libro Del Arte de Cozina, by Diego Granado an official in
> the court of Madrids kitchen.
> Spicy Chocolate Drinkwith hot peppers
> Tarts of Dried Apricot
> Tortillon a cinnamon and dried fruit roll
> Confits candied fennel seeds
> Marzipans
> Quince paste
>
> For information on how to order please email me: raghead at liripipe.com
> Eden
>
> ___________________________________________________________
> WARNING: Dates on the calendar are closer than they appear!
>
> Eden Rain
> raghead at liripipe.com
>
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