[Sca-cooks] In Gratitude

[Volker Bach]

I just wanted to say that todays birthday feast
for our Shire's quartermaster was a great success,
in no small measure thanks to the tips and recipes
gleaned from the list. Especially, I made my first
batch of Sekanjabin and it was very warmly
received. Thank you, especially Lord Stefan and
Lord Cariadoc, to whom I understand we owe this
delicious beverage.

Giano

PS: the menu was

sweet-sour blancmange of chicken (Buch von guter
spise)

pork roast stuffed with a cheese-ginger farce
(Taillevent)
saffron rice (Menagier)
leeks in almond cream (Taillevent - I think)

sweet soup of tart cherries (Franz de Rontzier)

for drinks I served Sekanjabin, light red wine and
OOP strawberry syrup.