[Sca-cooks] RE: KASF feast

[Ro]

I'm drooling over this, especially since there is little likelihood of my
making this event.

I would suggest 2 sauces per "meat" - you have the mustard, I would also
offer a sweet sauce.  With the pork I would offer a cherry sauce (I think
there is a period one.)  With the trout, perhaps a nice apricot or peach
sauce, and Carmeline sauce in the last course.

With sauces served on the side, this offers a greater variety to your
guests.  And is someone is allergic to mustard, they won't feel deprived.

Just my tuppence,

Ro
Bright Hills, Atlantia

http://www.livejournal.com/users/ladyrowansplace/