[Sca-cooks] fish, was kitchen tips

[Antonia Calvo]

Lilinah wrote:

> I, too, served fish at feasts twice before we did the Virtual Feast. I 
> served a Catalan recipe using salmon - in a bitter orange sauce with 
> raisins, herbs, & spices - for the Mediterranean Tour feast, and fresh 
> tuna - very small amounts, 'cuz it's expensive, in a date sauce - at 
> my Greco-Roman feast.


The salmon sounds yum!  I did an interpretation of Platina's tuna (with 
oil, honey, and spices) , and ended up wishing I'd had more to spend at 
the fishmonger's.





-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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