[Sca-cooks] roman feast
euriol at ptd.net
Wed Mar 19 13:33:03 PDT 2008
The first feast I ever worked on I did a course of recipes based out of
Apicius. The most frequent comment I had was that the food seemed so
ordinary. If I recall the menu I did for the course it was:
Chicken in Cream Sauce over Pasta
Red Snapper with Red Wine Sauce
I would have to go back to my original redactions (Vehling and Rosenbaum &
Flowers were the only resources available to me at the time, Rosenbaum &
Flowers was on loan to me) and see if I would change any of them.
On Wed, 19 Mar 2008 14:15:58 -0600, "Kathleen A Roberts" <karobert at unm.edu>
> well, i spent the lunch hour thumbing through apicius.
> is it my dewey eyed naivete, or -- this doesn't seem too
> bad? seems you can get a decently priced, not to crazy to
> make feast out of this.
> "Being Irish, he had an abiding sense of tragedy which
> sustained him through temporary periods of joy."
> W. B. Yeats
> Kathleen Roberts
> Coordinator of Freshman Admissions
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