[Sca-cooks] first feast: Atlantia's Crown Tourney

[Laura L]

The lamb is just going to be roasted plain w/o any seasoning except maybe a
touch of salt and pepper. The sauce that goes with it is *super yummy,* and
my mint despising husband liked it without the sauce, as well.

The rabbit pie was well recieved at the test feast, even though many were
skeptical.

the blamanger *does* actually have a period source, but Helwynn is the one
who redacted it... it is a Lenten version, she doesn't like fish, so she
used shrimp instead. It was very good, and I think we did a good thing by
having shellfish and nuts in the same dish... only one dish that needs
blinking lights "warning: common allergy ingredients here" since I know that
people that are commonly allergic to nuts and shellfish are often
*violently* allergic.

oh, thanks to Maddalena for reminding me, there will also be bread and
flavored butters on the table when the diners get there: Dill butter and a
cardamom/cinnamon butter.

Something else that was requested (and turned out well) was that the peas
*not* be mint peas, so we did dill there, as well. the butter and peas
should be spaced far enough that it won't be a problem repeating the
flavors. ^_^

-Irmgart (who is getting a bit freaked about deboning 18 rabbits-chickens
are one thing, but bunnies are harder for some reason!)

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Darren Gasser
Sent: Tuesday, April 08, 2003 12:46 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] first feast: Atlantia's Crown Tourney


Laura L wrote:
> Hello everyone! I'm deputy cook for the upcoming Crown Tourney in
> Atlantia, and I wanted to share our menu with you!

Looks excellent!  The rabbit dish may be a bit challenging for the
unadventured palates, but that's nicely offset by the chicken.

How are you doing the lamb, and on which of the myriad recipes are you
basing your blamanger?

-Lorenz


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