[Sca-cooks] re: fish - subtlety

[Marian]

> Message: 9
> Date: Fri, 19 Jul 2002 11:48:16 -0400
> From: Devra at aol.com
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Fish - subtlety
> Reply-To: sca-cooks at ansteorra.org
>
> I once did a cake (sort of pound cake) and baked it in a fish mold.  Then I=
>  stuck it all over with slivered almonds to look like scales, garnished it =
> with parsley, and served it with a rosee sauce appropriate to go with fish.
>
> I rather feel that this came from "Pleyn Delit"....
>
> It was a fish cake.... (ducking)

Oooh!  And my lord will be willing to eat that too.

Alas, my house is devoid of a fish mold, and I'll have to go
shopping :( <g>

> There was a wonderful (if somewhat involved) subtlety in a PPC (about 5-7 i=
> ssues ago) which involved making a "lake" of jello, with perhaps cake as th=
> e lake-bottom, and putting gummy fish (or their equivalent)in when partway =
> set, and making a shore out of dyed coconut shreds...

not for Pennsic... too OOP.