[Sca-cooks] suggestions please

[Rovena]

I don't know what it period but I LOVE the idea of making each course a
complete mini-meal.

Rovena

"Collette S. Waters" wrote:

> Question 1:  Is the dessert course necessary or may the dessert dishes be
> worked into each course making each course a "complete" meal?
>
> Question 2:  Suggestions to add visual interest to this course
>
> Chicken Dumplings (Sabrina Welserin)
> <<193>>
> Wie man kaponerkrapfen machen soll
>
> Nempt das bret von 2 hennen, wens gesoten jst, hackt es
> fein, nempt ain barmisankesß geriben darúnder vnnd gilbts
> vnnd rierts dúrchainander/ jr solt aúch múscatblie vnnd
> pfeffer dareinthon, macht darnach ain taig an/ macht ain
> tinnen blatz vnnd thiet die obgeschribne fille daraúff vnnd
> formierts zú ainem krapfen vnnd dient die 2 zipffel zúsamen/
> siedts jn ainer fleschbrie wie hert gesottne air vnnd gebts
> warm.
>
> Rough translation
> the meat of two chicken -cooked and chopped fine. Add parmesan cheese.
> Season with mace and pepper.  make a dough into thin flat cakes, fill and
> boil in broth
>
> This came out like a chicken version of pork dim sum (redaction still in
> process).  I plan on serving it with  Cabbage with Pork (Ein New Kochbuch)
> and  An apple puree (Ein Buch von guter Spise)
>
> Taste wise it's great (according to my husband) color wise it leaves much
> to be desired.
>
> Thank you
> Begga Elisabeth
>
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