[Sca-cooks] Flavored Codpieces, a question

[Sue Clemenger]

Just prepwork, dearie.  The head cook, HL Judith, sez it's a pan-Italian 
feast (my phrasing), with all the recipes taken from His Grace's 
_Miscellany_.  The first course has beef in it, and the second course 
has chicken with some sort of almond sauce (I think).  Lots of leeks in 
there somewhere.  Apricot tarts and those little "logs" of pinenuts and 
carmelized sugar. mmmm.... Oh, and there's some sort of dish with 
homemade noodles.
We did stuff like hack the cow into gobbets, bone and skin the chicken, 
chop onions, grind almonds, and cut up lots of apricots for the tarts.
I'll have more info on it after the event on Saturday. ;o)
--maire, who just got back from manning the phones at our local public 
radio station fund drive (Fund Raising week is a blast....quite the 
cultural institution around here, and capped off by this wild ride 
called "Pet Wars" on the final day, wherein folks call in and donate on 
behalf of various critters.  Last year, cats beat dogs! <<go, cats!>>). 
  I picked up a premium donated by a local chef, Greg Patent.  It's an 
autographed copy of his latest book, Baking in America.  yummmm......
I'm thinking of offering a couple of SCA-period premiums next 
year...jars of Red Mustard, maybe, or spice blends.....

Laura C. Minnick wrote:

> At 06:02 PM 3/16/2004, you wrote:

>> --Evil Maire (her own twin, I guess), off to go do feast prep for our 
>> local event this weekend [ook! ook! OFC!]
> 
> 
> Good Maire- work on feast, tell us all about it!
>