[Ansteorra] kaitlyn_mckenna at hotmail.com
Bob Dewart
gilli at hot.rr.com
Mon Jun 16 15:14:17 PDT 2003
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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