[Sca-cooks] Kiri's feast

[Sue Clemenger]

Wow! Can I come visit? Or would you mind adopting a middle-aged, cranky 
laurel type? I'm pretty good at putting up with cat hair, collecting 
books, and doing all kinds of fibery and embroidery things.....
--maire, hopefully ;o)
p.s. I *still* think it's weird that you couldn't do a feast while you 
were baroness...It's never stopped any of our local baronage!

Elaine Koogler wrote:

> OK, here goes:
> 
> Sideboard Appetizers
> 
>    * Stuffed Eggs (Epulario)
>    * Fruit  (Strawberries, Grapes, Mangoes, Bananas)
>    * Biscotti (Opera dell'arte di cucinare--Scappi)
>    * Marzipan Calisoni (Cuoco Napoletano)
>    * Alaju (A conserve of walnuts or pine nuts, almonds and honey)
>      (Manual de mugeres)
>    * Quince Confits (Alessio of Piemonte, alchemist)
>    * Olives
> First Course
> 
>    * Grilled Tuna (Libro de Cosina of Master Rupert de Nola)
>    * Mirausto (Chicken with Sauce) (Cuoco Napoletano)
>    * Chopped Spinach (Libro de Cosina of Master Rupert de Nola)
>    * Marinated Eggplant (Libro de Cosina of Master Rupert de Nola)
>    * Roman Noodles (De Honesta Voluptate et Valetudine of Platina)
>    * Bread
> 
> Second Course
> 
>    * Roast Pork with Three Sauces: (De Honesta Voluptate et Valetudine
>      of Platina)
>          o Agalura Sauce [Libro de Cozina of Master Ruperto de Nola]
>          o Garlic-Pine Nut Sauce[Libro de Cozina of Master Ruperto de
>            Nola]
>          o Persian Relish Sauce [De Honesta Voluptate et Valetudine of
>            Platina]
>    * Braised Mushrooms (Brieve racconto di tutte le radici, di tutte
>      l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano
>      of G. Castelvetro).
>    * Asparagus with sauce (Libre de Sent Sovi [Receptari de Cuina])
>    *
>      Dish of rice with oil and saffron (Opera dell'arte di cucinare--Scappi
> 
> Sideboard Desserts **
> 
>    * Cherry Torta (Cuoco Napoletano)
>    * Stuffed Figs (Cuoco Napoletano)
>    * Angel's Food with Pizzelles (Libre de Sent Sovi [Receptari de Cuina])
>    * Fritters like Fishes (hearts) (Epulario)
>    * Almond Sweetmeats (Manual de mugeres)
>    * Candied Orange Peel (Libro per cuoco--Anonimo Veneziano)
> 
> This feast has been a lot of fun to research and put together.  I just 
> hope all goes well tomorrow.  I also appreciate all of the assistance 
> I've received from those of you on this list.  It's been a while since 
> I've cooked a feast...they wouldn't let me while I was landed Baroness.  
> So...needless to say...I jumped right in after stepping down.
> Kiri