SC - menu, 1571-longish

[Charles McCathieNevile]

So when is this to be served, and how do I get an invite??

Charles Ragnar

On Mon, 29 Dec 1997, margali wrote:
> This is a menu dating to 1571, preserved in the archives of the northern
> dept of france, ref larousse gastronomie
> 
> bill of fare for the nuptual dinner of master baulde cuvillon
> first course
> salads of various kinds
> flesh of prinsels with parsley and vinegar[savoury preserves]
> mutton broth
> fricasse of gosling
> spring chickens with spinach
> cold saille
> pigeons a la tremoulette
> roast joints of mutton
> roast brest of veal
> small pastries with hot sauce
> roast roebuck
> dainty pate
> spring chickens in aspic
> sweetened mustard
> 
> second course
> venison broth
> roast capon
> orange salad
> roast pheasants
> roast rabbits
> roast spring chickens, some stuffed some larded
> cheriots
> roast quail
> roast crousets
> smoked tongue
> boulogne sausages
> pheasant pates
> pate of meaux hams
> crousets pates
> turkey or peacock pate
> venison pate
> leg of lamb daube
> capon in aspic
> roast swan
> sweetened mustard
> olives
> 
> dessert
> mousse tart
> apple tart
> chervil tart
> jam tart
> cream flan
> gohier
> waffles
> pate of pears
> clove apple
> pears  in mead
> sartelles pears
> angelots
> morbecque
> gren walnuts
> fresh fruit
> ample jelly
> cheese
> 
> this is observeably heavy in fats, proteins and stuff guaranteed to make
> your capillaries scream for mercy.
> 
> margali
> 
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================