[Sca-cooks] Re: Presentation of food at feasts (was Of pickyness...)

[Robin Carroll-Mann]

On 1 Jan 2002, at 17:18, Philip & Susan Troy wrote:

> A lot of recipes specify the presentation. Some call for foods to be
> made in two colors, served side by side on the same dish. Some call
> for a simple dusting of powdered sugar or a spice mix, some suggest
> fried almonds, fried onions, bits of candied spice or a saffron-laced
> egg wash. Some call for flowers or to be stuck with cloves. In some
> cases there may have been additional garniture used, but I suspect
> often what the recipe specified was what was used.

Nola has a saffron-tinted rice casserole which is garnished with
whole raw egg yolks, then returned to the oven just long enough to
let them set.  I've made it, and it's very pretty.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net