SC - Morgan's feast menu

[Stefan li Rous]

Morgan said:
> PS:  For those curious, here is an edited version of my proposal:
> 
> OPENING:  ìIt has come to our attention that this event occurs during two great religious festivals, that of Lent for the Catholics and Passover for the Jews.  We have investigated the food restrictions for each group and will be able to accommodate them in our preparations.  Please note that for each course, we offer the Lenten dishes and the Passover dishes separately. However, we leave it to the diners to choose those dishes which are most appropriate to their religious requirements, and for those not under any restrictions, we invite you to sample all the dishes as you will.î
> 
> ON TABLES:  Unleavened bread (purchased matzoh), whole-grain bread, butter (for non-Lent observers), olive oil (if possible), hard-boiled eggs (ditto).  Colouring the eggs (done as they boil).  Dried fruits and nuts if possible.
> 
> FIRST COURSE:
> LENTEN:
> Greyn Pesen ñ peas, bread, herbs, vegetable broth or almond milk
> 	[for Lent, based upon a recipe in Epulario, 1598]
> Salade ñ lettuces, parsley, herbs, vinegar, oil
> 	[Forme of Curye, 14th-Century]
> PASSOVER:
> Chicken in Hotchee (made as soup) - Chicken, grapes, garlic, herbs (NOTE: I did this to great acclaim at Gulf Wars X.)
> 	[Forme of Curye, 14th-Century]
> Livyre Puddings (chicken liver pate) ñ chicken liver, crumbs, eggs, fat, currants
> 	[Good Hous-wives Treasurie, 1588]
<snip>

Sounds like an interesting feast. Morgan, please post your menu and maybe
some of the recipes and your comments on how you think things went and
what you would change, after the event.

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****