[Sca-cooks] EK Crown Tourney Feast Menu

[Elaine Koogler]

Patrick Levesque wrote:
> Well, Phlip insisted that I should post this to the list...
>
> Below is the planned menu for the EK Spring Crown Tourney, May 6 in L'Ile du
> Dragon Dormant (Montreal, Qc, Canada). The menu is inspired from Nicolas
> Bonnefons' "Les Délices de la Campagne" (1655) both in the choice of dishes
> and in the order in which they appear. The only exception is the sour cherry
> sauce, which comes from Platina, who as we all know was re-edited about a
> gazillion times in France.
>
> (which is ironic, since Bonnefons' approach to food marks a definite
> departure from the Italian style. Blame it on me - cherry is my fetish
> ingredient, I had to fit it in somewhere).
>
> Budget for this feast is 8$ CAN per person.
>
> BTW if anybody is interested in attending and need crash space let me know
> and I'll try to find a place for you.
>
> 1st course: 
>  
> Bread
> Mushrooms in cream sauce (mushrooms, cream, wine, oranges, onions, vinegar,
> spices)
> Pureed peas (peas, sorrel, spinach, capers, herbs)
>
> 2nd course:
>
> Duck pie (duck, pie dough, bacon, wine, vinegar, saltt, spices, lemon, eggs,
> butter)
> Cantaloup slices with sugar
> Salad (various greens, vinegar, oil, sugar)
>
> 3rd course:
>
> Lamb roast (Lamb, bread crumbs, parsley, salt, oil or butter)
> Sour cherry sauce (sour cherries in syrup, ginger, cinnamon, red wine, red
> wine vinegar)
> Olives, slices of orange and lemon
>
> 4th course: 
>
> Fritters (apples, pears, cottage cheese, swiss cheese, flour, wine, egs,
> milk)
> Preserves (strawberries, sugar)
>
> 5th course: 
>
> Salmon (slamon, cloves, butter)
> Shrimps (shrimp, fish stock)
> Sauce (butter, fish stock, nutmeg, lemon, more butter!!!)
>
>
> 6th course: 
>
> Fruits, cream, and various confections such as sugared almonds and
> hazelnuts, sugar paste thingies, etc...
>
> YIS
>
> Petru cel paros Voda
>
>   
Sounds yummy...wish I could be there!

Kiri ('way down south in southern Maryland!)