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

[Elaine Koogler]

I understand...I'd love to be able to go to the EK event (sigh).  However,
given that I just found out that I need to get one of Master Chirhart's
apprentices into the kitchen of our site the night before to stash 300 lbs.
of beef and some venison, I have a feeling that our feast will be wonderful
as well.  So yeah...wish I could be two people also.

Kiri (three more days and counting........)

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Tuesday, January 01, 2002 7:12 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: Presentation of food at feasts (was Of
pickyness...)


*sigh* If I weren't already wailing and bemoaning my lack of funds to
come back east for 12th Night, Master A's descriptions of his food would
sure do it.  Gawd, but I wish I could afford to come over...it sounds
divine.
--Maire (who would, of course, split herself in two so one could visit
the East, and the other, Atlantia....)

Master A wrote:


> Let's see... Dishes for 12th Night...
>
> The cotignac is will likely get silver sugar bee-bees and candied rose
> petals...
>
> Caboches in pottage will get powder douce and chopped fresh herbs...
>
> Makke gets fried onions sprinkled on top... I may do something silly
> like putting a fried Blooming Onion flower in the middle. It'll be a
> private joke between the local Baroness and myself...
>
> Compost is pretty festive (quiet, you!) on its own...
>
> The venison will be in little cutlets fanned out and partially napped
> with black pepper sauce. I may create some contrast with something like
> endive leaves; it'll depend on budget.
>
> The roast chickens will have a saffron-colored garlic sauce. Not sure
> yet how we'll do with that.
>
> The tourtes parmerienne recipe calls for planting little heraldic
> banners in the middle, and for gilding or silvering the pies. I've got
> some food-grade gold dust, which I'll probably sprinkle on top of the
> poultry glaze, which is egg yolk, saffron and sugar.
>
> The blomanger _may_ get a lobster head and tail shell protruding from
> the edges of the plates, depending on the platters used. Fried, shredded
> almonds at the very least.
>
> Still thinking about the second course, but this is the general idea...
>
> Adamantius
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