Stefan's Florilegium

hot-weth-fsts-msg

hot-weth-fsts-msg - 6/21/01

Ideas and menus for hot weather feasts.

NOTE: See also the files: cheese-msg, fruits-msg, compost-msg, pickled-food-msg,
salads-msg, picnic-feasts-msg, finger-foods-msg, sausages-msg, food-seasons-msg.

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NOTICE -

This file is a collection of various messages having a common theme that
I have collected from my reading of the various computer networks. Some
messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium.
These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
mark.s.harris@motorola.com stefan@florilegium.org
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Date: Tue, 12 Sep 2000 11:50:48 -0500
From: "Michael F. Gunter" <michael.gunter@fnc.fujitsu.com>
Subject: Re: SC - Hot weather meals

> Gunthar, do you think you could get her to write up her menu and possibly
> the recipes she used and what worked good and what she would do differently
> the next time? I'd love to have it for the FEAST section of the Florilegium.

The menu was actually pretty simple and the dishes easily found in most
sources:

The head chef was HL Elizabeth of Castleton.

There was an antipasto tray with some kind of sausage rather like a bratwurst
that was bought commercially, hardboiled eggs, radishes, pickled mushrooms.
The obligatory bread and honey butter/herbal butter pairing.

Then a sweet white tart was presented, after that the doucette, and then a
spinach and cheddar tart.

Fresh fruit was served as a finisher.

There were a couple of other dishes but I can't recall them at this time.
Yes, there were a few missing touches and such but the Northern region
is beginning to take period cooking seriously and not many feasts have
made the attempt. If I could have assisted her there would have been
a couple of changes and I would have suggested things like a hand made
mustard with the first course and the doucette should have been slightly
sweeter or a scattering of powdre douce on the white tart. But the
overall meal was delightful and very well produced.

> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra

Gunthar

<the end>