[Sca-cooks] 14th Century French Feast in January
David Friedman
ddfr at daviddfriedman.com
Mon Dec 7 09:41:19 PST 2009
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
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
>http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
--
David/Cariadoc
www.daviddfriedman.com
More information about the Sca-cooks
mailing list