[Sca-cooks] Late Italian feast

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Wed Feb 20 11:59:16 PST 2008

What's wrong with serving chicken in pieces with the two sauces 
separately? In my experience, serving a whole chicken requires someone at 
the table to have a good knife, and you end up with a lot of waste as many 
people do not know how to carve. Portioning out the food before it leaves 
the kitchen inhibits both waste and greed, and ensures that everyone at 
the table at least has the opportunity to get a serving of whatever-it-is.


Margaret FitzWilliam

On Wed, 20 Feb 2008, euriol wrote:

> 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.
> Euriol
> 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)

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