[Sca-cooks] Banquet dels Quatre Barres (Catalan feast)

[a5foil]

Greetings all,

I and my crew will be cooking a banquet in the Barony of Caer Mear
(Richmond, VA) on Saturday, March 9, 2002. It will feature about 14 dishes
from the Libre de Sent Sovi. This banquet event will center around the
feast, which will begin around 2pm and run until between 6 and 7pm.The menu:

- Fresh bread, fresh ricotta, and almonds
- Pan-fried wild mushrooms with fresh onion relish
- Boiled fish with white garlic sauce (monkfish, if I can get it)
- Almond confits
- Grated carrots lightly fried with almond milk and aged cheese
- Spit-roasted pork with green sauce
- Figs preserved in honey
- Caramelized onions
- Spit-roasted chicken with a sauce of almond milk, lemons, sugar, ginger
and saffron
- Fennel confits
- Rice with almond milk
- Saracen beef stew
- Honey and Duke's Powder (for the rice)
- Mato (fresh cheese sweetened with sugar and scented with orange blossom
water)

A table of confits and spices will be provided for nibbling after the feast.

Cost is $20/person. Limited to 96 attendees by paid reservation, only. If
you would like to receive the event flyer or want reservation information,
please contact either the Autocrat, Naomi Macailpein, at palmoret at juno.com
,or myself, Thomas Longshanks, at a5foil at ix.netcom.com .

Regards,
Thomas Longshanks