[Sca-cooks] EK 12th Night Menu

[Diana Haven]

Adamantius,

Why did you have ta post this *after* I moved away
from NY?  I'm almost considering flying east just for
12th night now!


--- Philip & Susan Troy <troy at asan.com> wrote:
>
> Okay, all, here goes, the real-but-tentative menu
> for EK 12th Night. If I go seriously under budget, I
> may add dishes or doctor their ingredients to make
> sure people don't feel they got cheated. This _is_
> the East Kingdom, after all, and I came here for a
> good argument...
>
>
>
> First Course:
>
> Cotignac - Quince "cheese"
>
> Cabbages In Pottage - Cabbage, leek and onion stew
>
> Venison, Lamb, Beef (determined by market; still
> pricing these) with
> black pepper sauce
>
> Makke -  fava puree with red wine and fried onions
>
> Compost - mixed pickle of fruits and vegetables
>
> Chickens with garlic sauce
>
>
> - Entremets:
>
> 	-Tourtes Parmerienne - layered pork and duck pies
> with cheese, eggs
>
> 	-Blomanger of fish - creamy rice stewed in almond
> milk with seafood
> (lobster if available)
>
>
> Second Course:
>
> Cressee - criss-crossed, particolored pasta with
> butter and cheese
>
> Chardewardon - mashed pears in spiced wine
>
> Veal with yellow pepper sauce
>
> Cormarye - Roast, marinated pork
>
> Tardpoleyn - fruit and cheese tart
>
> Mule - mussel pottage with chestnuts
>
>
> -Issue of Fried and Sweet Meats:
>
> 	-Fritters
>
> 	-Payn Ragoun - honey "fudge" with ginger and
> pignoles


=====
Diana d'Avignon
newly of the Barony of Starkhafn
Kingdom of Caid

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