SC - A&S entry (long)

[Hupman, Laurie]

Anahita, when we cooked rissoles for the Mists' Bardic Feast last August, we
pre-cooked them and them warmed them in the oven.  I believe they were kept
in the refrigerator for a day or two before the feast.  Seemed to work out
pretty well.

Rose

- -----Original Message-----
From: lilinah at earthlink.net [mailto:lilinah at earthlink.net]
Sent: Thursday, February 01, 2001 12:11 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - A&S entry (long)


Caitlin of Enniskillen wrote:
>I have found that no matter what rissole recipe you make, you can't 
>keep them around long!

I've given up on cooking goose at the next Boar Hunt - too expensive.

Now i'm considering making rissoles with a pork filling. Again, i'm 
cooking for 80-90 diners...

First: I thought of making them ahead of time, and refrigerating or 
freezing them. Would this be possible?

Second: There's a functional grill on the stove at the site. Can i 
cook them that way, rather than frying in a pan, since i need all my 
burners?

Anahita


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