[Sca-cooks] Dayboard portions, redux

[Stefan li Rous]

Brighid ni Chiarain commented:
> At this point, to feed 400 people, I have planned:
> 25 pounds of Danish meatballs (beef)

Is this a period style/recipe? If so, recipe please.


> 25 pounds of pork sausages
> 80 pounds of roasted chicken thighs

How do you plan to cook and serve these? These seem like they might be messy
or at least greasy. Or is this not meant to be finger foods only dayboard?


> 15 doz. hard-boiled eggs
> 15 pounds cheddar cheese
> 15 pounds Monterey Jack cheese
> 24 pounds savoury toasted cheese

Wow. That's a lot of Savory Tosted Cheese. Are you using crock pots for this?
Or simply bringing it out in multiple batches? It seems to cool off relatively
quickly. Or maybe it doesn't stay around long enough to get cold. :-) Still
seems a lot to mix up at once.


> Plus the usual bread, beverages, fruit, spreads, sauces, and veggies.

I would have considered the Savory Tosted Cheese a spread. So, what are your
other spreads going to be?


Stefan

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****