[Sca-cooks] My Next Feast

[Jim Davis]

I used the Green Bruet with Cheese and Eggs 3 years ago at Caid 12th  
night with great success.  I used a vegetable-based broth concentrate  
from Whole Foods market, so i could feed it to vegetarians, who will  
sometmes eat eggs, I find.  I had two soups:  that and an onion-based  
soup.  I came closest to running out of the Green Bruet.

Jared
On Sep 6, 2006, at 9:52 AM, Caointiarn wrote:

> I like my feasts to be as period as possible.  Sometimes a dish may  
> be in a
> period style,  or I make them guess which dish is not from a  
> documented
> recipe.   The standard answer  for my question about what soup to  
> serve  has
> been "french onion"   Maybe I should just bow to the obvious. I was  
> hoping
> to find something "new"  and the green bruet of cheese & eggs  
> sounds yummy.
> although a clear broth of herbs also sounds light and refreshing   
> -- and a
> nice balance from all the richness . . . . . . Caointairn
>
>
>
>> On Tue, 05 Sep 2006 15:47:30 -0500
>>  Anne-Marie Rousseau <dailleurs at liripipe.com> wrote:  hmm. french  
>> onion
>> soup might be just the ticket... (and o so period if you use the  
>> right
>> recipe! :))
>
>> i once was served (which doesn't mean it was period) a broth of thyme
>> soup.  veggie based (onion, celery, carrot,
>> whatever) with a bit of olive oil to brown veggies and a  metric  
>> buttload
>> of fresh thyme.  either strain out the veggie chunks or leave it  
>> as it.
>>
>> it is a wonderful palate cleanser and eases the tummy. i  have  
>> used it
>> often with great success... and it can be poured from pitchers,  
>> making
>> serving quite easy!
>>
>> again... good but how period do you want to be?
>> cailte
>
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