[Sca-cooks] any suggestions for soltie?

[Rob Downie]

You're looking at a peak time for heraldic display here (yeah, I know, you've
been there & done that).  I've seen a couple of manuscript illuminations from
that time depicting a peacock redressed in it's own feathers, you could always
do a sweet (or not) version that just LOOKS like a peacock, and stuff it with
custard filled eggs (or  around these parts, Kinder Surprise Eggs).

Alternately, you could go small and use candied walnuts from Le Menagier stuffed
back into their shells (or marzipan/sugarpaste shells) and Digby's Pear Puddings
and "Golden Apples of Meat" like the ones in Cosman's book and maybe finish it
off with some marzipan grapes moulded over an actual grape stem.  Then you'd
have a stealth fruit platter that isn't fruit at all!

Have fun in your search,
Faerisa

Olwen the Odd wrote:

> OK the Bright Hills cooks are at it again in April.  The time and theme for
> that feast will be recipes from the era and area of King Rene'.  In other
> words, late 1400's French cookery.  No one at the meeting made any
> suggestions about a soltie and I have no idea, being not french and way long
> dead by the 1400's (I'm 9th centruy Welsh/Saxon).
>
> Come on you folks, see if you can give me something to work with here.
>