[Sca-cooks] 14th Century French Feast in January

[David Friedman]

There's an article in the Miscellany entitled "To Make a Feast" that 
goes into some detail; you might find it useful. It's in Other 
Aritcles: III at:

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm

>Good morning everyone,
>
>I am new to this list, but I have a question for you all.  I am 
>doing a feast in january for the 25th anniversary of my Barony as 
>well as the investiture of the new baron and Bariness.  It is a once 
>in a lifetime feast.  It also happens to be my first.  I have cooked 
>for approx 60 before, but I will be cooking for 160 this time and I 
>just wanted to know if anyone had any tips for me that might make my 
>time of it a little easier.  This is not a truly period feast, as 
>per the request of the new nobles.  Some of my dishes and sauces are 
>completely period and some of my dishes are merely frenchish, but it 
>is all taste tested and approved by the incoming nobles and they are 
>thrilled.  My biggest problem is planning and timing.  Any tips??
>
>Baroness Bebhinn
>Barony of Darkwater
>Kingdom of Trimaris 
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-- 
David/Cariadoc
www.daviddfriedman.com