[Sca-cooks] Savories for Banqueting Table?

[lilinah at earthlink.net]

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?

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita