[Sca-cooks] My Next Feast

[Terry Decker]

I happen to like Brodo of Chickpeas and Zanzarelli (a kind of egg drop soup) 
both from Master Martino de Rossi.

Bear

>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