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October 15th, 2011 Gode Cookery in Alabama, 2011: James Matterer, Darell McCormick, & Tammy Crawford Assisted by John Iaria & Chris Solis Special thanks to Ann Iaria Proposed menu for Alabama 2011 (1st Draft) Any changes will be forthcoming All recipes are from The Book of Bent Sovi; Medieval recipes from Catalonia by Robin Vogelzang 1st Course Brou de Galines / Chicken Broth Chicken broth with minced chicken, ginger, spices, slivered almonds, & parsley. Lletugat / Lettuce Puree Lettuce mix with onion & cheese, tossed with vinegar & oil. Bread/butter 2nd Course A Farcir Capons / To Stuff Capons 1/2 game hen stuffed w/ ground pork, beaten eggs, spices, & white grape juice. Garnished with a sweet lemon sauce. Espinacs / Spinach Chopped spinach cooked in olive oil. Alidem ab Ous / Parsley sauce with eggs A salad of chopped hard boiled eggs, onions, parsley, oil, vinegar, & spices. Presentation of Thier Royal Majesties' Wafer 3rd Course Salsa A Tota Carn / Sauce for any kind of meat Roast Beef in a sauce of broth, fried parsley & onions. Cirons Tendres / Tender Chickpeas Chick peas in almond milk, with onions, basil, marjoram,herbs, ginger,& grape juice. Porrada / Leek Puree Chopped leeks fried in oil. 4th Course Nous Confites / Candied Walnuts Walnuts candied in honey. Ordiat / Barley Cream Barley pudding of milk & sugar. © 2011 Gode
Cookery
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