[Sca-cooks] Late Italian feast
euriol at ptd.net
Wed Feb 20 12:16:18 PST 2008
Nothing wrong with serving the chicken in pieces, but I do like the
presentation factor of a whole bird. I also accompany my whole chickens
with both a carving knife & serving fork (as all my dishes I try to have an
appropriate serving utensil sent to the table).
On Wed, 20 Feb 2008 13:59:16 -0600 (CST), "Pixel, Goddess and Queen"
<pixel at hundred-acre-wood.com> wrote:
> 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
> 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
> 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.
>> 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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