[Sca-cooks] Fish at feasts
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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