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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.
Voide
(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 |
Feasts
Within The Society for Creative Anachronism