[Sca-cooks] Late Italian feast
kerrimart at mindspring.com
Wed Feb 20 10:44:50 PST 2008
Sorry for the missing information:
I will have 13 tables of 8 for the feast. I'm planning on cooking for 120
just to be safe.
The 2 chicken preperations was an idea which I might toss out. The reason
for it is that the lemon sauce is an almond thickened sauce and I was
looking for an alternative for nut allergies.
We have a fairly extensive spice collection with the barony that I'll be
able to use.
Speaking of spices, the 2 chicken recipes call for "good spices" and "mild
spices" (recipes below). Suggestions? (Both come from Neapolitan)
*Lemon Sauce for Chickens or Capons*
Get one or more chickens, capons or cockerels that have been cooked a little
in water; take them out of the water and mount them on a spit; then get
peeled, well ground almonds and temper them with the bouillon of the
chickens; then get lemon juice and mix it all together with good spices; and
put it into a saucepan to cook a little; then pour it over the roasts with a
little fat; serve it very hot.
for the Lemon I'm thinking thyme, pepper & oregano.
*Catalan Style Partridge (Neapolitan #61)*
Get the partridge and roast it; when it is cooked, take it down from the
spit and slice the wings off at the breast, and into those cuts put the
following sauce: get pomegranate juice or verjuice, salt, ground gloves and
mild spices, and put this into the cuts while the partridge is hot; and
note that the partridge should not be overcooked.
I'm not sure what works well with pomegranate - it isn't something I
normally cook with. (I'm a german vinegar girl personally)
On 2/20/08, euriol <euriol at ptd.net> wrote:
> In your 3rd course you have two chicken dishes, with half a chicken per
> table. How many people per table are you planning on serving? I typically
> serve a whole chicken for a table of 8. Your two chicken dishes will
> achieve this, however, I anticipate that people will only get to try one
> the other if served mostly whole. Depending how the table is served and
> "hunger" of the feast goers, some individuals may not get any portion of
> chicken. If you instead just decide to use one of the chicken dishes, then
> at least ideally everyone at the table should be able to get a fair
> of the chicken. Just as a quick glance, this should be doable at $7/head.
> You can solicit local grocery stores for donations and/or discounts to
> mitigate the costs. You can also see if anyone in your local group is
> willing to donate spices.
> On Wed, 20 Feb 2008 12:56:15 -0500, "Kerri Martinsen"
> <kerrimart at mindspring.com> wrote:
> > Ok folks,
> > This is for Night on the Town in April in Atlantia...
> > I've been doing a lot of work on my menu and budgeting to make sure I'm
> > not
> > going over my $7/head. I'll be doing testing this next month.
> > Here is my menu: Any thoughts? It has been over 2 yrs since I've done
> > feast and I'm a little rusty.
> > *1st*
> > Pie in a Pipkin (beef stew)
> > Vegetable soup w/ barley - (still looking for a source)
> > flat bread/ crackers
> > Torta Sambucea (elderflower & ricotta cheese pie)
> > *Intermezzo*
> > Lemon Ice with Pizzelle Cookies
> > *2nd*
> > Stuffed Fish (Neopolitan #79) - Sea Bass wrapped in parchment & baked
> > Orzo
> > Insalata di carote cotte - salad of roasted carrots
> > Peas with salt pork (Neo #21) - may pull this - it is only good
> > hot.
> > Italian Mushle (shell bread – sweet)
> > *Intermezzo*
> > Hand made Cheese (fontine, parmesan, mozzerella, Mascarpne)
> > Machete bread (baked fresh)
> > In season Fruit garnish
> > *3rd*
> > Chicken w/ lemon sauce (Neopoltian #56) (1/2 chicken per table)
> > Catalan Style Chicken (Neapolitan #61) (1/2 chicken per table)
> > Minestra di Tagliatelli (handmade noodles – plain)
> > *Insalate di verdura - green salad*
> > Armored Turnips ? (may pull this)
> > *Finale*
> > Dried Fruit Pizza (To make a tart with various things, by the residents
> > Naples called pizza. Scappi, Chapter 121)
> > thanks for any advice.
> > Vitha
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