Re: Recipes Needed!!
- In a message dated 11/5/99 2:19:21 PM Eastern Standard Time,
<< honey cake >>
This subject was discussed rather lengthily on the SCA-Cooks list a while
back. I'll ask there to see what was decided and pass it along.
- hors d', hors de = from, out of
oeuvre = work
hors d'oeuvre = originally a piece of the garniture on a dish, consumed as a dainty tidbit rather than
as a hearty meal-sort of like conspicuous consumption. "see, I have plenty of food, I'll just nibble
this spiffy little decorative bit of sugarwork off the corner of the cake..."
or to make it sort of modern, if you go to a resteraunt and get the slice of carrot cake, and just eat
off the little sugar carrot decorating it, you have just nibbled the garniture. it is also sort of
like of you go to spago in LA, where they make the silly little yuppie pizzas that [for instance, the
one my father in law ordered] had the little sliver of pineapple wrapped in a slice of prosciutto with
a sunripened tomato shred...and all you did was pick off the little cornus, thems hors d'oeuvres that
you may later make by baking the slivers of tomato and pineapple in prosciutto without the rest of the
pizza, hence turning an asiette volount into an hors d'oeuvre.
[assiette voulount = quick dish, or a little plate of snacky stuff that got brought out between
courses so you wouldn't starve to death waiting for the next guilded pig...]
> > As for the sweet meats, they are described kind[the pitfalls of having trained in a classic french kitchen and learning french at a very young
> > of like an ohrdueve (sp?), so I guess your meatballs
> > could be like them.
> Your spelling of "hors d'oeuvre" is terrific. Since almost nobody knows what
> it actually means (or how to spell it), I suggest we all spell it your way
> from now on.
- Ras - THANK YOU!!!!!!!!!
--- LrdRas@... wrote:
> In a message dated 11/5/99 2:19:21 PM Eastern------------------------------------------------------------------------
> Standard Time,
> correus@... writes:
> << honey cake >>
> This subject was discussed rather lengthily on the
> SCA-Cooks list a while
> back. I'll ask there to see what was decided and
> pass it along.
> The best antique Roman recipes are at:http://www.dplanet.ch/users/julien.courtois/orgy/index.html