[Sca-cooks] Standing crust

[Daniel Myers]

I gave the oak leaves a quick brush with egg whites and added in the 
veins with the yolks.

I'm doing a royalty lunch the end of this month and I plan on using a 
larger version as a serving dish for Pumpes (meatballs - see 
http://www.medievalcookery.com/recipes/pumpes.html ).  It was actually 
pretty fun to make, though a definite learning experience.


On Feb 16, 2004, at 11:08 PM, Barbara Benson wrote:

> Greetings,
>
> That is lovely. What did you use for the coloration? What are you 
> going to
> put into it?
>
> Again, verrah nice!
> Glad Tidings,
>
> --Serena
>
>> Here's a pic of my second try at a standing crust.
>>
>> http://www.medievalcookery.com/images/crust.jpg
>
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