by Mary Eccher - page 7 of 7
Photo by Mary Eccher
Photo by Mary Eccher
LET THE FEASTING
BEGIN!
FARSED FESAUNT
Pheasant Stuffed with Spiced Apples
and Garnished with Apricots and Prunes.
from December 1984
MATERIALS
Fimo - white, ochre, transparent, terra cotta darkened with black and orange
Amber or brown glass stain
Miniature platter
X-Acto knife
Pencil eraser
Texture skin of pheasant by poking gently with tip of X-Acto knife or pin. With pencil eraser, make deep depression in front of pheasant for stuffing. Mix a bit of ochre Fimo into a piece of transparent Fimo until a light golden brown color is obtained. Mix into this, but don't combine completely a tiny bit of terra cotta Fimo. Texture on a flat surface by chopping with X-Acto knife. Stuff pheasant with this mixture. Bake in oven at 200 to 250 degrees for 10 minutes. Remove and let cool. Glue pheasant to miniature platter and brush on glass stain (amber or brown) to give it a "just roasted" look.
To garnish with apricots and prunes, roll tiny balls of orange Fimo for apricots. Make indentation in each ball with tip of toothpick and flatten each slightly. For prunes, roll tiny flecks of darkened terra cotta Fimo into prune shapes and texture with fingernail or tip of pin. Bake as directed above and when cool, glue around pheasant.
NOTE: Miniature cauldrons, platters, glassware, etc. can be given a medieval-look by brushing on Rub'n Buff Antique Gold.
Old Photo by Mary Eccher
Knead together a small amount of white Fimo with smaller amount of ochre Fimo. Shape pheasant body about 1 inch long, 5/8 inches high and 1/2 inches wide. Form two drumsticks 1/2 inch long, and shape with toothpick. Press onto front of body. Form two wings by rolling Fimo into snake 3/4 inches long, flattening slightly and folding in half. Press onto body.
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
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