[Ansteorra] Coronation feast reservations

[Kaitlyn McKenna]

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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