[Sca-cooks] Subject: Re: kitchen tips

euriol euriol at ptd.net
Thu Aug 21 12:44:00 PDT 2008

I have served both Shrimp & Salmon successfully in the second course of a
feast. The shrimp have been served both cold and hot. The salmon was
actually baked whole and displayed whole in front of high table and served
from there to the tables.


On Thu, 21 Aug 2008 14:41:05 -0500,  wrote:
> Take the "no one will eat fish" or "fighters only want meat" with a cup
> salt.
> One year I autocrated, I also assisted the Head Cook. We serve fish
> (pickled
> herring - appetizers, broiled salmon- 2nd coarse). People ate it all,
> the fighters. The only leftovers we had was the bashed neeps, fattigmann
> cookies and strawberry pudding. The latter two went to the post revel.
> De
> -----Original Message-----
> On Thu, 21 Aug 2008 00:22:06 GMT
>   "morgana.abbey at juno.com" <morgana.abbey at juno.com> wrote:
>> The best way to put fish in the first course is to serve
>>it cold.  When I planned my first feast, I got a lot of
>>static about the fish course.  Mostly it was that 1)
>> noone would eat fish and 2)  it will be dried out.
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