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a great Cooks and Poisoners meeting




Poster: "Gene Bonar" <gbonar@auspex.com>

Greetings Atlantia,

I am forwarding this messages fo my lovely wife.
-----------------------------------------------------

The meeting on Sunday was great.  We had 25 people at our house. People were
wall to wall.  The food was abundant, and included:

candied orange peels, honey walnuts, and mushroom cheese tart - by Agatha
and Wulfrie
custard tart - by Fallon (Cindy)
bread and potato casserole - by Terri and Stanislaw
mato - by Thomas Longshanks (came form Richmond, VA)
shortbread - by Brigid (Noel)
cheese pie - by Branwyn and Richard
Appetite and Appreciation was brought by Baroness Aileen
carrot soup - by Lucia and Iacopo
blueberry fool - by Julia Windsor
brie puffs - Heather and Paul Nicholas
(Robert May's) salmon with oranges by Tankred Bras de Fer
Ballotine of chicken - Bonne de Traquair
Catalon meat balls - by Dutchie
macrows (macaroni and cheese) and Meat of Cyprus Royalle - by Eogan and
Elspeth

Doesn't that sound yummy.

We also had Thomas Longshanks do a redaction of the Mato.  Which gave us
insight on how a recipe is converted from the Medieval text to modern terms.
It was very interesting and he has a wealth of knowledge on the subject.


March Meeting

Next meeting will be March 21st at 5:00 at Elspeth and Eogan's house.  We
will be learning the technique of how to Ballotine a chicken.  This is a
method of removing all the bone, replacing with stuffing and forming it back
to look like a chicken again.  This will be a bring your favorite dish
(Medieval or not) and your favorite sharp boning knife.  The chickens when
done will be frozen and used for the Feast of St. George.

Also, don't for get to send the recipe you brought for February's meeting to
me (elspethm@mindspring.com) or to the C&P list.

Thanks for coming we had a great time.  If you have any suggestions on what
we could do in the future please let me know or post it to the C&P list.

Elspeth Macalpin
A&S Officer Elvegast,
Windmasters' Hill, Atlantia
919-577-3913


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