SC - menu, 1571-longish

[margali]

> But what did they consider "proper" meal planning in the middle ages?
> How did they decide whether to put the fish before or after the
> chicken?  Did they always have a vegetable in each course and bread at
> each meal; or are these modern-day affectations we've incorporated
> into SCA feasts?
>
> Anyone have any insight on Medieval Menu Planning?
>
>         - kat
>

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

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