[Sca-cooks] A Royal Luncheon in September

[Debra Hense]

I and the Calontir Cook's Guild are planning on cooking and serving a Royal luncheon at a baronial investiture at the end of September.  I am basing the menu  on the arrangement for the Hautecourt Wedding for 20 bowls in the month of September from Le Menegier.

We are not going to recreate the entire menu in whole, but are trying to get close to it.  I am trying to collect recipes such that those of varying skill levels in the guild can participate from beginner to advanced.  I have included the listing from the Hautecourt wedding as well as our slightly pared down list.  My questions for help are listed at the end.

Kateryn de Develyn

The arrangements for the Hautecourt wedding,
for twenty bowls, in the month of September:

Le Menegier lists:
Platter: Grapes and peaches in little pies.
Soups:  broth, four hares and veal; or for fricassee twenty capons, or hens.
Roast:  five pigs, twenty starlings(?), forty partridge,
Jelly: ten young chickens, ten young rabbits, a pig;
crayfish,
Frumenty,
venison,
pears and nuts.
Tartlets and other things,
hippocras and wafers,
wine and spices.

Our menu consists of:
Peach Pie
Squash Soup served in a pumpkin
Suckling pig - stuffed
4-color jelly
beef kebabs  - thin strips threaded on a skewer not chunks
yellow pepper sauce
cameline sauce
fresh pears/walnuts
spinach/cheese/apple/plum/mushroom mini-tarts
egg/egg&cheese/egg&ginger wafers  (some rolled, some flat)
sugared almonds/candied nuts
rose sugar (formed into edible confections?)
candied peel/citron

Is this a good menu?  Is it doable?  We will be serving out of doors, and I imagine that after TRM's & TRH's have partaken of the meal - leftovers will be served to the galley at the Pas d'Armes.

Does anyone have a good substitute for turnsole for turning jelly blue?

And just where do I get a suckling pig?  Preferrably a small one?

I have not found a good gourd/pumpkin soup recipe yet.  Or should I go with chicken fricassee served in the decorated pumpkin?

Thanks for any and all help.
Kateryn de Develyn