AEthelmearc 12th Night XXXII AS
Hosted by the Shire of Misty Highlands, January 10th, 1998. Prepared by The Pandemaynea Guild of Cookery: Master Huen Damebrigge of Wychwood, Lady Glynnis of the Inn of the Laughing Fox, Lord Cydifor ap Manogan, Lady Derdriu Gilbride, Guy Talbot.

All recipes, except where noted, are from Le Viandier de Taillevent (The Cookbook of Guillaume Taillevent, 1326-1395), the Terence Scully edition. Please refer to the recipe page for a complete bibliography.

Le primer cours (lunch)

  • Tortes de harbe, fromaige, et oeuf (Pies of herbs, cheese, & eggs) - Eggs & cheese, seasoned with parsley, mint, marjoram, basil, & thyme, & baked in a pie shell.
  • Tortes Sarcenes (Meat Pies) - Ground beef, dates, & raisins, seasoned with cubeb, pepper, ginger, & salt, & baked in a pie shell. The filling is dyed red in imitation of a Saracen. This recipe is not from Le Viandier de Taillevent.
  • Coqz heaumez (A Helmeted Cock) - A presentation of a chicken attired as an AEthelmearc knight, riding a suckling pig steed in livery.
Le .j. cours (the first course)
  • Gruyau (Gruel of Husked Barley) - Barley cooked in almond milk, & seasoned with salt & a little sugar.
  • Pandemayne (Fine White Bread) - for Master Huen's recipe for Pandemayne, please visit: Pandemayne
Le .ij. cours (the second course)
  • D'autres menuz potaiges (A Vegetable Pottage) - A variety of beans in butter, oil, & vinegar.
  • Ris engoule (Fancy Rice for a Meat Day) - Rice cooked in milk & saffron.
  • Poullaille farci (Stuffed Game Hen) - Game hen seasoned with olive oil, salt, & pepper; stuffed with a mixture of dark chicken meat, chestnuts, & brie cheese, seasoned with salt, ginger, saffron, & pepper. The hens are glazed green with dyed egg yolks.
  • Poivre jaunet (Yellow Pepper Sauce) - Ginger, white pepper, saffron, cloves, & bread crumbs, steeped in white wine & vinegar.
  • Poivre noir (Black Pepper Sauce) - Ginger, black pepper, & bread crumbs, steeped in red wine & vinegar.
  • Fritelles (Elderflower Fritters) - Fritters of flour, honey, wine, & elderflowers, fried in oil & dressed with honey.
Le .iij. cours (the third course)
  • D'autres menuz potaiges (A Vegetable Pottage) - A platter of spiced cabbage, pickled carrots, & mint peas.
  • Tourtes parmeriennes (Parmesan Pies) - Pies of beef, pork, & currants, seasoned with cubeb, black pepper, mace, salt, & cardamom, & topped with small roasted chicken pieces. Decorated with crenellations of pastry & small banners of AEthelmearc.
  • Taillis (Almond Milk Pudding) - Figs, grapes, batter cracklings, saffron, sugar, small pieces of cakes, & bread crusts, boiled in almond milk until thick.
  • Crespes grand et petites (Crisps) - Batter-fried Escarbuncles, sweetened with sugar.

(The Voide was a final course of wine, small cakes, sweets, etc., that was served just before retiring.)

  • Baked apples & pears, fruits in wine sauces, small cakes, etc.
Membres de la Famille Royale (High Table)
  • Pourcelet farci (Stuffed suckling pig) - Roasted suckling pig, stuffed with a mixture of dark chicken meat, chestnuts, & brie cheese, seasoned with salt, ginger, saffron, & pepper.

Master Huen Damebrigge of Wychwood has been cooking feasts for the SCA since 1980; he still cooks for approximately 2-3 official events a year. Master Huen currently resides in the Barony-Marche of the Debatable Lands in AEthelmearc.

AEthelmearc 12th Night XXXII AS © 1998 James L. Matterer

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