[Ansteorra] kaitlyn_mckenna at hotmail.com

[Bob Dewart]

Greetings and Hi There,

Please save two for me.  The check will be in the mail tomorrow.

Thanks

Gilli
Shoot more arrows.  You're bound to hit something.
----- Original Message -----
From: "Kaitlyn McKenna" <kaitlyn_mckenna at hotmail.com>
To: <ansteorra at ansteorra.org>
Sent: Monday, June 16, 2003 4:51 PM
Subject: [Ansteorra] Coronation feast reservations


> Greetings,
>
> Coronation is fast approaching and the prepaid feast spots are dwindling.
> Get yours in before it's too late!
> Prepaid feast and site is $16.00 for adults.  Please send your payment
with
> your SCA name, Modern name, Group and email (if you want a confirmation)
to:
>
> Paul Foster
> 16226 Kintyre Point Rd.
> Houston, TX 77095
>
> Reservations must be postmarked by July 1, 2003. Don't forget to bring
proof
> of membership to the gate to avoid the NMS. You can include your NMS with
> your prepayment  if you know you won't be a member by Coronation.
>
> The feast menu is below (from the web site).
>
> See you there,
> kaitlyn
> reservations
>
>
>
> Feast Menu
> Head Cook - Suzanne de la Ferte
>
> Norman (French) Course
>
> Onion Pea Soup (Souppe a l'oignon)
>
>     * pureed canned peas
>     * onion
>     * butter
>     * "Better than Bouillon"(beef)
>     * parsley
>     * lemon juice
>     * salt
> * pepper
>
> Mushroom Tarts (De Campaignes)
>
>     * mushrooms
>     * olive oil
>     * brie cheese
>     * ginger
>     * cloves
>     * cinnamon
>     * brown sugar
>     * salt
>     * parmesan cheese
>     * tart crust
>           o shortening
>           o milk
>           o water
>           o flour
>     o salt
>
> Cold Roast Chicken with Sage Sauce (Froide Sauge de Pouchins)
>
>     * whole roasting chickens
>     * butter
>     * lemon juice
>     * salt
>     * pepper
>     * olive oil
>     * onion
>     * carrot
>     * celery
>     * sage sauce
>           o parsley
>           o sage
>           o "Better than Bouillon" (chicken)
>           o saffron
>           o white wine vinegar
>           o hard-boiled eggs
>           o salt
>           o ginger
>           o pepper
>           o cinnamon
>     o sliced bread
>
> Brussels Sprouts in Vinaigrette (Minces)
>
>     * brussels sprouts
>     * olive oil
>     * white wine vinegar
>     * salt
>     * parsley
>     * chives
> * tarragon
>
> Leeks in White Leek Sauce (Poreaulx)
>
>     * leeks
>     * onions
>     * butter
>     * "Better than Bouillon" (chicken)
>     * almonds
>     * parsley
>     * leek sauce
>           o leeks
>           o "Better than Bouillon" (chicken)
>           o bacon
>     o almonds
>
> Summer Fruits & Cheeses
>
>     * plums
>     * peaches
>     * grapes
>     * cheddar cheese
>     * brie cheese
> * gouda cheese
>
>
>
> Saxon (English) Course
>
> Apricot-Stuffed Roast Pork (Stufyd Pygge)
>
>     * pork loin
>     * dried apricots
>     * apples
>     * salt
>     * pepper
>     * ginger
>     * bacon
>     * butter
>     * "Better than Bouillon" (chicken)
>     * flour
>     * sour cream
> * apricot preserves
>
> Beef Flank Steak (Stekys of Bef)
>
>     * flank steaks
>     * vinegar
>     * red wine
>     * salt
>     * pepper
>     * ginger
> * cinnamon
>
> Cameline Sauce (Sawse Camelyne)
>
>     * bread crumbs
>     * vinegar
>     * salt
>     * ginger
>     * cinnamon
>     * currants
>     * walnuts
>     * nutmeg
> * cloves
>
> Garlic Pepper Sauce (Sawse Aliper)
>
>     * bread crumbs
>     * red wine vinegar
>     * "Better than Bouillon" (beef)
>     * crushed garlic cloves
>     * salt
> * pepper
>
> Tansy-Herbed Pancakes (Tansy Cake)
>
>     * tansy/spinach/sorrel
>     * light cream
>     * eggs
>     * breadcrumbs
>     * nutmeg
>     * ginger
> * butter
>
> Turnips Baked with Cheese (Armoured Turnips)
>
>     * turnips
>     * swiss/gruyere cheese
>     * butter
>     * allspice
>     * nutmeg
>     * salt
> * pepper
>
> Pea Pods (Pescodde)
>
>     * young peas in pods
>     * butter
> * salt
>
> Savory Elderflower Cheese Tarts (Sambocade)
>
>     * cottage cheese
>     * sugar
>     * egg whites
>     * dried elderflowers
>     * rose water
>     * tart crust
>           o shortening
>           o milk
>           o water
>           o flour
>     o salt
>
> Strawberries (Strawberys)
>
> Dessert Course
>
> French Almond Applesauce (Emplumeus de Pomes)
>
>     * almonds
>     * apples
>     * salt
> * sugar
>
> Gingerbread (Gyngerbrede)
>
>     * bread crumbs
>     * honey
>     * ginger
>     * cinnamon
>     * pepper
> * cloves
>
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