[Sca-cooks] Feast at RUM

[Heleen Greenwald]

Vivats to Ragnar and Rowan from Phillipa Seton. I had the pleasure to help
prepare and eat their feast for my shire's first event,. many years ago.
(Coombe Phoenix/Coombe Petroc)
They are wonderful cooks and very sweet people. Again I say VIVATS!! to
them.
Phillipa
----- Original Message ----- 

>
> Greetings.  Ragnar and Rowan, formerly of Aethelmearc and now residents of
> the Midrealm, prepared a delicious two-course feast for the Royal
> University of the Midrealm (RUM) in the Barony of Red Spears last night.
> IIRC, the dishes were taken from Scully's _Early French Cookery_.  True to
> most SCA feasts, there was at least one hitch.  About a half an hour
before
> they were to begin preparing the ground pork for the rissoles, they were
> told that the school kitchen didn't allow them to fry anything so the meat
> had to be cooked in the convection oven.
>
> In the first course we had scrumptious rissoles of pork   The spicing of
> the meat was just right.  The pastry case, where crimped, was a bit tough
> and resisted my knife until the baron said to just go ahead and pick it up
> in my fingers.  The cold sage chicken was lovely.  Some folk felt the
> spoonful of sage mixture on top of the chicken was too strong, but it was
> fine if you didn't put the whole thing alone into your mouth.  There also
> was a very good salat with interesting greens and a tasty dressing.  By
the
> time the roast turnips came down to my half of the head table, there were
> four turnip slices left to feed three of us!  I'm not that partial to
> turnips, but these were good.
>
> In the second course we had roast beef with sauces - a green sauce and a
> white garlic sauce.  My favorite was the white garlic - not too "bitey"
but
> definitely garlic.  The sauces were firm enough to be picked up with a
> knife and most of us spread them quite liberally on the beef.  The guest
> next to me took three slices initially and when the plate came back for
> "seconds", finished off the remaining three!  There was a torte of eggs,
> cheese and herbs.  Reaction was mixed - some felt it was a bit strong but
> while it definitely was herbed, it was not overwhelming for me.  And the
> baked mushrooms!  Yum!  And the brussel sprouts with vinegar were really
> good brussel sprouts.  The vinegar was not overpowering.  In each course
> there was a tasty white bread.  I don't think it was homemade, but it
> tasted like it - flavorful inside and a firm, chewy crust.
>
> For dessert there were pears in a ginger sauce.  The ginger was just right
> - present but not overpowering - a nice complement to the "quiet" pear.
> The cream flans were a hit with everyone.  The baron wondered if there was
> more in the kitchen, so another "pie" appeared.  We were stuffed.  I am
> glad I was able to stay at the last minute for feast.  Rowan and Ragnar
are
> to be congratulated.
>
> Alys Katharine
>
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