[Sca-cooks] Fish at feasts

aeduin aeduin at roadrunner.com
Thu Nov 20 12:05:47 PST 2008

Darachshire's Black Oak Lodge frequently serves fish.  And not just 
salmon, though we've done that a few times.  Mussels have been done 
also.  Plus, Dame Selene did a quite tasty bouillabaisse for the 
Friday Night Soup Kitchen.

It helps that the food is one of the draws for the event and that 
many of the people coming know to expect out of the ordinary things 
and come with an open mind.


At 11:29 AM 11/20/2008, you wrote:
>I am dallying with the idea of serving fish at a feast I'm doing in 
>February, based on Chiqart and Menagier of Paris. What I would love 
>to do is a whole roast fish "swimming" on a bed of decorated rice, 
>with green sorrel verjuice on top and sprinkled with small whole 
>shrimp. I have been warned away from doing this dish because "people 
>don't eat fish at feasts" and "what about the bones?". So.
>Have you ever served fish at a feast? How? How was it received?
>If you have not, would you like to?
>An Crosaire, Trimaris

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