James of the Vayle
jamesofthevayle at gmail.com
Wed Mar 19 20:17:35 PDT 2008
Great Idea. My phots are limited as I don't usually have the time to take
pictures, but am working on it. here is a link to what photos i do have for
the above the salt feast I posted earlier.
On Wed, Mar 19, 2008 at 8:45 AM, Olwen the Odd <olwentheodd at hotmail.com>
> Pictures are ALWAYS a plus!!!!!!!
> ...and welcome!
> Olwen the Odd
> > Thankyou for your interest.
> > I got the idea for the pastry fo River birds from Le Menegier:
> > River Birds. In pastry, and with cameline sauce or better put in the
> > when it is cooked; the head, legs and feet are left out.
> > The almond milk and pomegranite juice were cooked as a cameline sauce
> > other ingredients.
> > These things were quite large: 11 inches in diameter and at least just
> > high.
> > James
> > On Tue, Mar 18, 2008 at 12:23 AM, Robin Carroll-Mann
> > wrote:
> >> On Mon, Mar 17, 2008 at 11:40 PM, James of the Vayle
> >> wrote:
> >>> Pastry of River Birds (large ornate 'coffins' actually domes of flour
> >> dough encasing duck halves and
> >>> quarters with almond milk and spiced pomegranite juice added halfway
> >> during cooking
> >> Welcome. Your feast sounds lovely. May I ask what the
> >> source/inspiration for the above dish was?
> >> I look forward to hearing more about your culinary endeavors.
> >> --
> >> Brighid ni Chiarain
> >> My NEW email is rcarrollmann at gmail.com
> >> _______________________________________________
> >> Sca-cooks mailing list
> >> Sca-cooks at lists.ansteorra.org
> >> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> Helping your favorite cause is as easy as instant messaging. You IM, we
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks