[Sca-cooks] suggestions please

[Elaine Koogler]

Sounds absolutely delightful...the chicken dish, I mean.  I usually figure out
some way to garnish the dish when it's plated to make it more attractive.  You
can use things like greens...parsley, or whatever...even some versions of sage
are very pretty for this use.  Another possibility is that you could use fruit
of some sort...this would not only provide visual interest, but the taste
would be a nice foil for the other flavors you plan for this course.

Kiri

"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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