Feast for the Second Sylvan Crusade
May 31st, 2003
Ingredients list
The Furst Course
Manchet - white bread. One
medium-sized loaf,
marked with the traditional cross, for each diner.
Botere - butter.
Spermsye - ricotta cheese blended with
a touch
of honey into a spread for bread.
Pikkylls - an assortment of pickled
items,
including Cameline Meat Brewet
&
Mediterranean olives, accompanied with roasted peas.
Sallet
- salad of various lettuces & herbs, raisins, oranges, lemons,
cucumbers,
& nuts, dressed with red wine vinegar, oil, and a little sugar.
From
Forme
of Cury and Sallets, Humbles, & Shrewsbery Cakes.
Apple
Muse
- a thick & creamy apple soup. From Harleian MS. 279.
The Second Course
Poree de
cresson
- sautéed cress & chard, tossed with grated Parmesan &
Romano
cheeses. From Le Viandier de Taillevent.
Chyches
- roasted chickpeas & garlic cloves in olive oil. From Forme of
Cury.
Poulés
Rostis - roast game hen served with 3 different dipping
sauces:
Cold Sage Sauce (savory), Cameline Sauce (hot & spicy mustard),
&
Verjuice (sweet & sour cherry sauce). From Le Viandier de
Taillevent.
Entremet for High Table
Malardis
- a platter of roasted ducks. From Utilis Coquinario.
The Thrid Course
Tartus
of
fflesh - a pie of beef, fruits, & nuts, topped with
roasted
chicken. From Harleian MS 4016. A Boke of Kokery.
Perys en
Composte
- pears cooked in a white wine date sauce. From Harleian MS 279.
Gyngerbrede
Endored - a cinnamon & honey confection. From Harleian
MS. 279. Leche Vyaundez.
The .iiij. Course of Roial spicerye
Shrewsbery
Cakes - small delicate cakes flavored with rosewater and
nutmeg.
From John Murrell's Delightful daily exercise for ladies and
gentlewomen
(1621).
Fine Cakes
- small biscuit-like cakes made with cloves & mace. From Thomas
Dawson's
The
Good Huswife's Iewell (1596).
Wafers - Goode
Cookys in a variety of designs.
Spiced Fruit - orange slices in
cinnamon &
sugar.
© 2003 Gode Cookery
http://www.godecookery.com
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