[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.
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)
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) 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
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 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
portion
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 help
mitigate the costs. You can also see if anyone in your local group
is
willing to donate spices.
Euriol
On Wed, 20 Feb 2008 12:56:15 -0500, "Kerri Martinsen"
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 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 &
baked
> Orzo
> Insalata di carote cotte - salad of roasted carrots
> Peas with salt pork (Neo #21) - may pull this - it is only good
steaming
> 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
of
> Naples called pizza. Scappi, Chapter 121)
>
> thanks for any advice.
>
> Vitha
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