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Investiture Feast update the third

Are you guys tired of this yet?

First Course
Consommé (Chicken Broth)
Burnia of Figs
Apple fritters

Second Course
Fish in orange sauce
Rice the Italian way
May Herb Dish / Mixed green torte
Burnia of Figs
Apple fritters

Third Course
Pork loin
Royal sauce - ginger sauce / vinegar ginger cinnamon sugar
Roasted onion salad
Apple sauce
Golden sops


( 7 comments — Leave a comment )
Oct. 17th, 2006 07:11 pm (UTC)
I'd still throw in the olives for the first course because you need something picquant to off set the sweetness of the rest of the course. And olives go well with cheese. And I would lose the apple fritters to the last course.

Just my two pence worth. :)

Aside from my ramblings-- it does indeed sound delicious.
Oct. 17th, 2006 08:32 pm (UTC)
I agree with you about the olives and I can probably get her to throw those back in easily. However the fitters will prob stay where they are. A) they are the 1st course sweet B) the last course already has apples and french toast.
Oct. 18th, 2006 02:43 pm (UTC)
She is now thinking of switching the figs from the 2nd course with the apple fritters. She's not going to touch the golden sops and apple sauce as the sweet for the third course because it's sort of a tribute to me - I LOVE the combination of pork roast and apple sauce.
Oct. 17th, 2006 08:35 pm (UTC)
What are golden sops?

I hate to tell you, but almost no-one likes fish. I remember a marvy simple feast at Marietta in which I ate almost 2 pounds (maybe more) of unbelievably sublime homemade lox that people were not even tasting. In my opinion (unfortunately spoiled by a childhood on the Chesapeake, and adulthood with many visits to coastal Mexico and Florida) is that most of the white-fleshed fish available here are spoiled by the time they get to the store - I haven't had any in SCA that was not at least slightly skanky.
Oct. 17th, 2006 09:04 pm (UTC)
Golden Sops are french toast

I understand your point about the fish - however LLT believes in putting some form of fish in every feast. In reality we use fish we buy frozen from Resturant Depot. The reason for putting fish in the feast is that during period fish was a BIG thing. Looking at her research it is far more likely to have a fish dish in a meal than it is to have a beef one.
Oct. 18th, 2006 02:28 pm (UTC)
I'm Slow
I just realised what your icon was. And I've seen the book. *facepalms* The menu looks divine. I'll eat the fish. Tell me when to show up to help cook and I'll be there.
Oct. 18th, 2006 02:42 pm (UTC)
Re: I'm Slow
Naaa... personally I think the image is too large and detailed to translate well into an icon but it's the one LLT likes. I'd like to find a better cooking icon.

Event is Jan 20 - don't know where yet. Once we get a little closer I'll be a little more clear on plans - including when the "test feast" will be.
( 7 comments — Leave a comment )


Orlaith Carey

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