[Sca-cooks] Suey's medieval feast

Suey lordhunt at gmail.com
Tue Jul 13 16:42:29 PDT 2010

I previously wrote that I am trying to compose this in accordance with 
Zirab's instructions. The first course should consist of blancmanage, 
pottages, spoon food. Temorarily I propose:




*White Tafaya*


*Green Tafaya*


*Sosenga de conilis*


but I find perhaps I should change some of these dishes to:
Merritoche, Herricote and all the -coques

Actually, my idea is to have 1 Fadalulat, 1 Anon 13th C, 1 Sent Sovi, 1 
Nola, 1 Jewish and three optional to highlight popluar dishes between 
the 13th and the 15th centuries.
What is your opinion? What plates would eliminate and add to make this 
more authentic/typical et al?

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