[Sca-cooks] My Next Feast

[Caointiarn]

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