[Sca-cooks] College Group foods

[euriol at ptd.net]

I have created a handout on sauces you may find useful. It includes the 
pairing of some sauces with various meats & fish. This handout is (probably 
like most) a work in progress. It can be found at: 

http://medievalcuisine.madpage.com/classes/Sauces_Handout.pdf

Euriol

"wildecelery at aol.com" <wildecelery at aol.com> said:

> 
>  Thank you to all, I'll try to answer questions.
> 
> 1) There hasn't been a specific "budget" given, but I don't think that we 
want to go too extravagant
> 2) I don't think that they've done madrigal dinners
> 3) No specific time period... the event is looking like a a Dabblers' A&S 
event 
> 
> Here are some things I've thought of....
> 
> Simple Stews served in Bread Boules
> Salats instead of salad
> Plain roasted meats with medieval sauces on the side
> Barley water
> Cheese tarts/pies 
> 
> Some Requests:
> 
> Good, basic Stew ideas, particularly those where the recipe could be put 
on display and pseudo understandable for diners
> Mustard soup recipe
> Some ideas/recipes for? sauces
> Cheese and vegetable pie/tart recipes...? I know there are many out there, 
what are some good ones?
> Desserts?
> 
> The idea is to go into the not completely foreign for? the "teaser" meal 
and go more standard SCA for the feast 
> 
> Any ideas for "wow!" feast items that won't boggle the mind of standard 
university food service?
> 
> 
> Note: Though I? read the list a lot, most of my SCA cooking has been 
limited to small amounts and/or specific projects... so I don't have as much 
concrete information? in my head as most of the list,? and thus I appreciate 
any detailed guidance.
> 
> -Ardenia
> 
> 
> ********************
> 
> 
> 
>  
> 
> 
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