[Sca-cooks] EK 12th Night

[Philip & Susan Troy]

Richard Kappler wrote:

> Well Master A, whats fer dinner?
>
> running and ducking, Puck
> laughing all the way cuz this is gonna be an AWESOME event and feast!


Well, depending on market and/or wild availability, I'd like to do a lot of meats in sauces (the Crown and people in general being more or less carnivorous), but not necessarily involving huge amounts of meat, just a great variety.


I'm thinking of a red meat, beef, lamb or venison in an alepevorade of
some sort, definitely we should do tourtes parmerienne, those huge
meat-and-fruit pies in layers (brie, pork, eggs and fruit on the bottom,
maybe squab or quail, semi-boneless, on top, packed into a free-standing
hot-water pastry, covered with Menagier-style cheese wafers in lieu of a
top crust, sort of like Chiquart's meat-day version.

Would love to do cheap veal, maybe boneless breast rolled and tied,
perhaps in either a bukkenade or a mild yellow pepper sauce. Probably
either blancmanger of chickens or capons, or, depending on the
availability of cheap arthropods, a tile of meat (poultry) flavored and
decorated with said arthropods. Otherwise said cheap arthropods with a
simple sorrel verjuice dip.

Chyches and joutes, possibly some sort of funges.

Am considering different ways to do a boar's head, it being 12N and all.
Maybe I can even arrange for certain target diners to have the brains of
a pig...

Will post menu when I know what it is, but am thinking in terms of 12-15
dishes.

Adamantius (Puck, did we get the bid yet???)
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98