[Sca-cooks] Next projects, was: period food, beets and a bunch of other things

[Kathleen A Roberts]

well, the menu for al-Barran Midwinter is set (after an 
impromptu tasting of some of the iffy-er foods at a 
citizens' meeting.)   soon i shall be a very busy pup 
(along with some faithful kitchen companions) with 
pre-cooking.  the event feeds 350.  al-Barran is 
albuquerque, nm.

AL-BARRAN MIDWINTER MENU

COMPLEMENTARY SIDEBOARD
Pickles, Olives, Grapes, Pretzels, Mustard Sauce

DINNER

FIRST
Tarte of Salmon
Pickled Vegetables 
Pate
Herbed Cheese
Eggs Farced 
Toasts 
Bread and Butter

SECOND 
Venyson in Broth on Trenchers (beef/venison stew)
Boore in Brassey (pork stew)
Roasted Root Vegetables
Littiu with Dried Fruit (oatmeal pudding)

SOUP 
A Gode Brothe with Soppes  (broth of thyme with croutons)
  
THIRD 
Hens in the Lombard Manner (with bacon)
Rhys Stondynge with Wardonys in Syryp (rice and pears)
French Iowtes (peas)

DESSERT
A groaning board of tarts, wafres, small cakes and fruits 
to be served after court


It should appeal to most.  the salmon tarts had me 
worried, but the 'test group' was crazy about them... and 
they freeze well.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admisions
Administrative Asst. II
505-277-6249