Introduction
Deciding on a Theme
Selecting Recipes
Costing
Costing Worksheet
Scheduling
The Precook Outline
The Day Of Timeline
Nice Touches
Bibliography
Calontir Cookery Guild

Kateryn de Develyn's Homepage

The Day Of Timeline

8 am:

Finish grocery shopping for fresh mushrooms, herbs.

9 am:

Clean the kitchen from top to bottom.

Post timelines and recipes around the kitchen.

Post a copy of the recipes outside the kitchen.

10 am:

Make pie shells for mushroom pies

10:30:

Mix up spices for mushrooms.

Clean Slice/dice mushrooms for pies.

5:00:

Slice venison roasts into large chunks - approx. 1/3 to 1/2 pound in weight per chunk.

Put chicken into ovens for first course.

5:30:

Mix mushrooms with spices and put into pies.

Pour peas into boiling water.

6:00:

Pull chicken from ovens

Drain peas.

Put chicken in center of platter. Arrange peas around the chicken.

Pull sweet custard from coolers.

SERVE FIRST COURSE

Put Mushroom pies for second course into oven

6:30:

Pull mushroom pies from oven.

Put sliced venison into oven for warming.