[Sca-cooks] Savories for Banqueting Table?

[Phil Troy / G. Tacitus Adamantius]

On Oct 13, 2006, at 7:11 PM, lilinah at earthlink.net wrote:

> OK, here's one of the BURNING questions in the previous (long and  
> whiny) post.
>
> I want to make some savories... if i can figure out which ones would
> be appropriate...
> The Ball is held after dinner, so i don't want anything heavily meaty
> or drippy or runny.
> On the other hand, given that there's no feast, there may be some
> people who haven't eaten enough during the day.
>
> I'm thinking of making that old warhorse, Tarte de Brie - if made in
> a rectangular pan and cut in tiny squares it won't be so filling...
>
> I often make any of the many cheese and greens/herbs tarts for feasts
> and day boards, and i can make some of them, too, for the Rose
> Ball... ubt was hoping to find something different for the side
> board...
>
> I just thought of meat balls with sauce (from the Andalusian
> cookbook), but other suggestions, please?

Without doing a cost analysis or knowing your budget, just an idea  
tossed out into cyberwotzit FWIW...

Savory Toasted Cheese packed into mushroom caps and broiled? Cheese  
being a classic end-of-meal savory even in the Middle Ages because it  
closes the chest and stomacke... I mean stomach. Mushrooms, well,  
because they form a convenient container.

Adamantius