[Sca-cooks] A Scappi feast for 12th Night
Johnna Holloway
johnnae at mac.com
Tue Jan 7 14:34:16 PST 2014
We haven't posted a feast menu in sometime. Here's an upcoming 12th Night menu for
Tree-Girt-Sea titled L'Arte dell' Italia. January 18, 2014
Did I mention that it was by Baroness Helewyse de Birkestad, OL.
Note from the cook – this is the final menu for 12th night, all dishes were selected from the menus from Bartolomeo Scappi for the month of January..
Primo servizio di Credenza First service from the Sideboard
Pane a beneplacito A variety of breads based on period descriptions and recipes.
Mostardo amabile Sweet mustard – a fruity mustard
Pezzi di marzipan Pieces of marzipan modeled by the youth and others
Uve fresche Fresh grapes
Fettuccine di burro Butter piped onto plates and sprinkled with sugar
Insalata di verdura cotte e crudo Salad of greens, cooked and raw items
Limone tagliate e servito con zuccaro e acqua rosa thinly sliced lemons dressed with sugar and rosewater
Olive Olives
Prosciutto cotto in vino e poi sfillato, servito con uva passa, zuccaro e succo di melagranata Ham cooked in wine, then shredded served with currants, sugar and sour orange juice on top
Primo servizio di Cucina First service from the kitchen
Vaccina salpresa alessata, servito con petrosemolo Salted pressed beef, boiled served with parsley
Pasticci di piccioni domestici con fette di gola di porco dentro Pastry of domestic pigeons, with slices of pork jowl bacon inside. (chicken thighs substituting for pigeons)
Salza Bianca fatta d’amandole Garlic almond sauce
Spinaci soffritti, acconci con aceta rosata, uva passa & zuccaro Fried spinach, dressed with rose scented vinegar, currants and sugar
Vegetarian option – Torta d’herbe alla Lombardo Lombard style herb (& cheese) tart.
Riso alla Lombardo – Rice in the Lombard style, rice layered with cheese, sugar and cinnamon.
Secondo servizio di Credenza Second service from the sideboard
Frittelle alla Venetiana Fritters in the venetian style (essentially a choux paste) stuffed with:
Crema Francese – French custard, or crème patisserie
Formaggi di piu sorte – Italian cheeses of many kinds – a small amount of good Italian cheese
Pere crudi Sliced pears – again a small amount, served with the cheese
A finire To finish
Finnocchio dolce Fennel seeds
Stecchi profumicati Scented toothpicks
Condite & confettioni di piu sorte Candies and confits as one wishes (quince paste, candied fennel, candied orange peel)
Website contains recipes and many notes.
http://www.midrealm.org/treegirtsea/feast-menu/
Johnnae
Sent from my iPad
More information about the Sca-cooks
mailing list