[Sca-cooks] Suey's medieval feast
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:
*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?
More information about the Sca-cooks