[Sca-cooks] Ansteorra Central Regional 12th Night

[Amy Cooper]

My favorite sauce for roast chicken or pork is the cold sage sauce
from to take a thousand eggs. Hard boiled egg yolks, red wine vinegar,
sage, fresh ginger, salt and pepper. Use as much vinegar as you need
for the consistency you want, and I feel like it needs a lot of sage
for the flavor to come out at all. Was dubbed "Holy Crap Sauce" at a
local roundtable because of its sharpness from the vinegar, but also
called good overall :)

HTH,

Ilsebet

On Jan 1, 2008 12:34 PM, Cat . <tgrcat2001 at yahoo.com> wrote:
> It does sound wonderful.  Im up to my elbows in prep
> work for Caerthe's (in the Outlands) 12th night feast.
>  Its French (well mostly, I didnt find much in the way
> of dessert recipes) but I put off the sauces for the
> last minute and now am freaking a bit.  I will have
> roast beef (got a GREAT deal on angus london broil)
> and roast chickens (probably storebought pre-roasted,
> since the site has ONE standard home stove and 3
> microwaves) but want to make sauces.  Im thinking
> green garlic and something with orange juice (I have
> the juice from 25 lbs of oranges that I candied the
> peel) and perhaps a cameline (though I HATE cinnamon)
> Anyone have some tried and true recipes for sauces
> they would share?  Feast is not large (in the overall
> SCA sceme of sizes anyhow ;-) about 150 diners, and it
> is this Saturday (Jan 5.) YIKES!
>
> In Service
> Gwen Cat
>
>
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