[Sca-cooks] Med. foods discussed at Leeds Medieval Conference 2006
Johnna Holloway
johnna at sitka.engin.umich.edu
Sat Aug 19 16:41:52 PDT 2006
Some more searching and I managed to find Caroline Yeldham's
menu from the Leeds conference-- Johnnae
*‘Messe it forth’ - A Medieval Feast *
Soupes Dorray
/(Onions, almond milk and white wine served over toast in the bowl) /
Roast Chicken and Strawberry Sauce dressed with Pomegranate Seeds
/(In present-day terms this is more like a chutney than a sauce, with
red wine, almond milk and an extensive array of spices including saffron
and galingale) /
Pot-roasted Mutton with Spiced Onion Sauce
/(This sauce is a a style of salsa with onion, parsley and ginger) /
Fillet of Pork Loin Galantine
/(Served with red wine and a hot peppery sauce with cubebs, mace, ginger
and cinnamon) /
Blanche Porray
/(Boiled leeks with almond pulp and breadcrumbs)/
Cabogys
/(Cabbage cooked with stock, butter and saffron)/
For those with a vegetarian dietary requirement:
Tarte de Brye
/(French Brie with egg, ginger and cream) /
Erbolat
/(Fresh herb tart of fennel, sorrel, parsley, mint and sage) /
Served on a platter of Blanche Porray and Cabogys
Douse Desyre
/(Battered pork meatballs in a white wine sauce with almond milk, spices
and egg) /
Doucets
/(Saffron cream tart) /
Payne Foundow
/(Spiced ginger bread with honey, spices and preserved ginger)/
Tayle
/(Rich spiced fruit compote with dates, figs, raisins, saffron and white
wine) /
Seasonal fruits and nuts
http://reporter.leeds.ac.uk/press_releases/current/medieval_banquet.htm
Johnna Holloway wrote:
> SCAtoday.net had this item listed. Johnnae
>
> Here's a taste of life in those medieval dining halls
>
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