Our period Fronch feast menu

[madbaker]

Since I had two requests, here it is. I've omitted the references, but it's mostly Menagier.


Edited to add: Here is a great shot of the pygge and cock.

Nibbles
Hand-washing water (water, orange peel, rosemary)
Trenchers (basic yeasted wheat bread in small loaves, cut square and split)
Tisane (barley water)
Roasted apples
Figs
Sugared almonds

First course
Fine Manchet (sourdough bread, cooked onsite a few hours earlier - I did this, of course)
Parma Tarts (pork tarts)
Streamed greens (basically a salad)
Mushrooms and cheese (variety of French mushrooms, cooked with Brie and Parmesan - this was fabulous as the cheese was just this side of burned, so it was clumpy yummy brown cheese goo)
Grilled fish
Green sauce
Tower of rice
Green soup of fava beans
Meatballs (presented in a bread castle)

Second course
Helmeted Cock astride a Pygge (Roasted chicken, posed riding the roasted whole suckling pig; armed with a paper helm, shield, banner, etc. It was very tasty and incredibly impressive.)
Stuffing for pig
Sage sauce
Chicken cumin pottage
Roasted vegetables (beets, celery root, carrots, garlic, fennel)
Garlic sauce
Clary fritters

Third course
Wafers with Neufchatel cheese
Pears in wine
Ginger cheese tarts
Brie and Muenster
Sugared almonds
Pistachio marzipan in a laurel wreath shape

What I'm reading: Harry Harrison, Deathworld

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[goldenstag.livejournal.com]

(Obviously if the CDs are available Sunday, no need to mail ...)