[Sca-cooks] Late Italian feast

euriol euriol at ptd.net
Wed Feb 20 11:42:19 PST 2008

 If I may suggest, serve a whole roasted chicken to each table with
the two sauces on the side. That way the portioning of the chicken is
not dependent on the sauce, and then the feast goes can try one or
both of the sauces as they are want to have.  

 On Wed, 20 Feb 2008 13:44:50 -0500, "Kerri Martinsen" wrote:   
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
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)   Thanks!   Vitha   
     On 2/20/08, euriol  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
 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 or
 the other if served mostly whole. Depending how the table is served
and the
 "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
 You can solicit local grocery stores for donations and/or discounts
to help
 mitigate the costs. You can also see if anyone in your local group
 willing to donate spices.
 On Wed, 20 Feb 2008 12:56:15 -0500, "Kerri Martinsen"
 > 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 a
 > 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 &
 > 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
 > Naples called pizza.  Scappi, Chapter 121)
 > thanks for any advice.
 > Vitha
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