[Sca-cooks] lunch ideas- feedback

[Elaine Koogler]

Some years back, we used a sage sauce recipe from Du fait de cuisine with
great success.  You can make the sauce up ahead of time...it's actually
better to do this because it allows the seasonings to meld.  We served it
with cold chicken, again cooked ahead of time.

*Froide sauge--Cold Sage Sauce*—*Du fait de cuisine, #49*,from *Early French
Cookery.*

* *

Et pour vous donner a  entendre comme vous feres la froide sauge si faictes
que vous haies grant foison de percy, grant foison de salvy, et qui’ilz
soient bien deliez et laves et esgoutes et broyes tresbien, et si en broyes
tant grant quantite qu’elle soit bien verd; et quant elles seront bien
broyees si les mesles et mectes avecques vostre pain.  Et puis prennes voz
espices, c’est assavoir gingibre blanc, granne et du poyvre et coiles tout
cela, et agoustes du vin aigre et du sel et le coules trebien espes.  Et
quant vostre grein sera bien cuit si le tires hors sur belles postz et
tables belles et nectes, et puis partisses ledit grein, c’est assavoir la
poullaille d’une part et d’autre part les pieces du porcellot, et tant que
quant viendra au drecier si mectes en ung chescun platz quatre pieces duit
grein, c’est assavoir ung quartier de poullaille et une piecete dudit
porcellot sus et en la moytie d’un chescun plat, et en l’autre partie
autretant; et en chescun plat en l’une part si mectes de la calaminee et
l’autre part a couste de la froide sauge.  Et puis prennes du blanc des oefs
et les tailles par menuz dez, puis ensemes sus lesditz platz par dessus la
friode sauge; et de la dragiee mectes sur la calunafree.**



Redaction—Scully.



1 cup chopped fresh parsley

½-3/4 cup fresh sage

1 cup hot chicken bouillion

pinch saffron

1/4 cup white wine vinegar

2 hard-boiled egg yolks

1/2 tsp salt

1/2 tsp ginger

1/4 tsp grains of paradise

1/4 tsp. cinnamon

2 slices white bread, crusts removed, torn into small pieces



1.  Process parsley & sage in blender with chicken broth or bouillion.  Blend
slowly.



2.  Cook on low heat.  Add saffron.



3.  Add vinegar to mashed hard-boiled egg yolks and blend with herb mixture



4.  Add spices



5.  Add bread a little at a time until thick consistency is reached.



6.  Taste, correct spices, remove from heat and cool.


If you have a Restaurant Depot anywhere near you, they usually have
boneless, skinless chicken breasts for around $1.28/lb...if you buy a 40#
case.  We have found that it works well to purchase the 40# case, and, if
you only need 20#, it's not hard to find people who are willing to puchase
the remaining 20#...it comes in 10# bags, so it's easy to split up!


Kiri


On Sun, Mar 29, 2009 at 11:05 AM, tudorpot at gmail.com <tudorpot at gmail.com>wrote:

> I have volunteered to create a lunch for 50 at an event in June, warm
> weather here in Ealdomere. This will be my first contribution to my canton,
> in this my first year in the SCA. The budget is $100- which may go to $150
> if I whine a little. Is this budget doable?
>
> Suggestions would be appreciated. I have been told that period food is not
> necessary, but I would like to have one or two period items. I only have one
> period cookbook- Take a Thousand Eggs.
>
> Theodora
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