[Sca-cooks] fish - subtlety

[johnna holloway]

I did a combination dish one time. Used the copper
fish mold and did a pastry fish. When lifted up or sliced,
that had another non-fish dish underneath molded in
the form of the mold. (Can't remember what it was.. maybe
molded cooked rice...) The actual fish dish was a colored
salmon or ? fish pudding served in another container. It looked more
like a dessert than a fish dish. So the pastry
fish was rice and the actual fish was in another dish.

Johnna Holloway  Johnnae llyn Lewis

Marian wrote:
>
> > 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.
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