[Sca-cooks] Re: Cooking for the King

[Patricia Collum]

I've been itching to play with marzipan as I've done quite a bit of mundane
sculpture (serious and funny/cute). So I was thinking about something like a
sugar cube castle with a marzipan dragon curled around it. And then if it
survives the dinner, I can use it to decorate the lunch table for the A&S
judges at the lunch I'm doing on saturday. Does this sound OK?
Meanwhile I'm also going to try out a carrot/cheesecake type pie recipe, I
don't know how good it will be. And I've made gingerbread and a small
sugar-pancake sweet from the anonymous andalusian cookbook, (my husband
loves them). I just haven't cooked a lot of period food. I'm making oatmeal
shortbread, chocolate in puff pastry and possibly wafers (if I get a pizelle
iron for christmas) for the lunch, but all of these are mundane-but-good
recipes. I'm also bringing candied fennel seeds from the middle eastern
market and possibly a nut and honey candy I have a recipe for.

Cecily
  ----- Original Message -----
----- Original Message -----
From: "Anne duBosc" <anne_du_bosc at yahoo.com>
To: "Patricia Collum" <pjc2 at cox.net>; <sca-cooks at ansteorra.org>
Sent: Saturday, December 14, 2002 12:48 PM
Subject: [Sca-cooks] Re: Cooking for the King


--
[ Picked text/plain from multipart/alternative ]

Dear Cecily,

Here is my proposed menu for the King's Dinner.  All the recipes are from
"Forme of Cury".  It's still fluid, changes can be made as necessary.  Can
you suggest beverages and/or a dessert?  How are you at making solteties?



There will be bread and compost and a cheese plate on the table during the
entire meal

 First course

 Vyande Cypre of Salmon (salmon with almond milk)

Frenche (white peas with parsley)

Frumenty

Payne Fondew (bread pudding with honey and wine)



 Second course

 Sawse Madam (chicken with grape and garlic stuffing)

Loseyns (pasta and cheese)

Saffron rice

Chyryse (bread pudding with almond and cherry paste)



Third course

 Cormarye (pork roast with sage and caraway)

Funges (mushrooms and onions)

Aquapatys (pan roasted garlic)

Apple Fritters

 Mordonna


Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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