[Sca-cooks] Re: Illusion Foods

[Martha Oser]

Perhaps just an ingredient list, maybe organized by courses?  "The first 
course will include: walnuts, almonds, red wine, beef..." 

Just leave out the part about how the ingredients are combined.  Then, 
perhaps at the feast itself, table-cards that give ingredients for each dish 
as they are served? 

 -Helena 


> Message: 4
> Date: Fri, 7 Apr 2006 13:59:37 -0400
> From: Irmgart <irmgart at gmail.com>
> Subject: [Sca-cooks] Question about illusion food, menus,	ingredient
> 	lists and surprises...
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Message-ID:
> 	<a8e200f10604071059w16b399b2wcdf80dba9f26f9bb at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1 
> 
> So, I am planning a feast for the middle of June, and was thinking about
> doing a few "surprises" or illusion foods. 
> 
> Basically, I'm planning a "bait and switch." 
> 
> This is what I want to do:
> "pears in wine sauce"= meatballs shaped like pears served in galentyne (or
> other red wine colored sauce)
> "hedgehogges"=marzipan hedgehogges 
> 
> "Walnuts" that are some sort of upsidedown tart baked in walnut shaped tart
> pans. 
> 
> So, I pride myself on people having *plenty* of notice about what's in
> things before feast so they can decide whether or not to eat them. 
> 
> How do I do this so I don't give the surprise away to the general
> population? 
> 
> Or do I just say what things are, and then have them show up oddly when
> served? 
> 
> Help! 
> 
> -Irmgart 
> 
>