>Yesterday, a neighboring Barony of ours did a Burgundian event that
>was really cool...lots of good fellowship, music, dancing, etc.
>However, the highlight of the day was the feast. The person in
>charge was coming up from North Carolina, but couldn't make it
>because his wife was involved in a pretty serious auto
>accident...all are ok, though. So the "sous-chef" took over...one
>Valhalric, formerly of the Midrealm...ring a bell, Alys Katherine?
>It was an incredible feast...lots of really great food that included
>a wonderful chicken with a sauce Barbe Robert, served over rice,
>beef with a garlic sauce with pickled brussels sprouts, mushroom
>pasties, a dynamite sambocade with home-made whipped cream, rissoles
>with figs, raisins, etc. and pears with honey. There were other
>things as well, but I don't have the menu or any of the recipes
>here. Count Valhalric, with the assistance of a number of folk, did
>a really impressive job.
We were at this event too. It wasn't the most elaborate feast, but
every single dish was both tasty and at least plausibly period. (The
menu on the table listed the names of the dishes, and their
ingredients, but didn't mention where each recipe came from. We
recognized a few as being from Chiquart or Menagier, and the rest
wouldn't have been out of place there.) Servers kept coming by the
table to take away our leftovers from previous courses, and we kept
sending them away empty-handed because we thought we MIGHT want
seconds (or thirds) of this dish or that.
I tried to get some leftover chicken to take home, but it was gone.
I scored some Brussels sprouts and a whole sambocade, though....
--
John Elys
(the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
mka Stephen Bloch
sbloch at adelphi.edu