[Sca-cooks] My Next Feast

[Anne-Marie Rousseau]

aw shucks, thanks :)

good luck!!
--Anne-Marie

PS...if you want a period veggie instead of the new world haricots, I highly 
recommend the "new peas in the pod", also in the French Food in the Renaissance 
pamphlet. you can often find frozen sugar snap peas (much tastier than the snow 
peas) in the frozen veggie section. I know our local Fred Meyers grocery carries 
them in reasonably large bags even!

On Tue Sep  5 11:33 , 'Caointiarn' <caointiarn1 at bresnan.net> sent:

>Hi all!
> My next Feast is Sept 30th, at an event my Shire put together in a hurry 
>{ we were on the calendar to host an "Iron Chef" but couldn't get a site, so 
>thought about canceling the event,  then Their Majesties said they were 
>interested in visiting our Shire, so we produced in a whirlwind week a 
>different event, a Schola.   Anyway, I had a week to come up with a menu. 
>Allow me to express my gratitude to the Madrone Culinary Guild and their 
>Feudal Gourmet pamphlets!  Especially Anne-Marie Rousseau and the "French 
>Food in the Renaissance."   My heroes!   Most of the menu is being taken 
>from them,  with some dishes from Scully's _Early French Cookery_ and 
>learning some technique from  Julia Child's  _Mastering the Art of French 
>Cooking_.
>
>The menu is:  (1)Eggs Farced, Spinach Tart, Ramekins of Cheese, (2) 
>meatballs with Sauce Robert, a barley dish, Sallat {with a lemon tarragon 
>vinegarette}Fruit tarts, (3)  a Souppe {as yet to be determined} Chicken in 
>Tarragon  Cream sauce,  Haricots Vert, and Blanc Mengier Parti.  Bread and 
>Lemonade
>
>I was thinking a nice cream soup,  mushroom? cauliflower?  herbes?  or would 
>that be too much cream stuff?  The chicken dish & custard being both creamy 
>& rich.  Maybe move the souppe to the 2nd course and bringing the Sallat to 
>the 3rd?
>
>Suggestions?
>Caointiarn
>
>
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