[Sca-cooks] My Next Feast

[Caointiarn]

Hi all!
 My next Feast is Sept 30th, at an event my Shire put together in a hurry 
{ we were on the calendar to host an "Iron Chef" but couldn't get a site, so 
thought about canceling the event,  then Their Majesties said they were 
interested in visiting our Shire, so we produced in a whirlwind week a 
different event, a Schola.   Anyway, I had a week to come up with a menu. 
Allow me to express my gratitude to the Madrone Culinary Guild and their 
Feudal Gourmet pamphlets!  Especially Anne-Marie Rousseau and the "French 
Food in the Renaissance."   My heroes!   Most of the menu is being taken 
from them,  with some dishes from Scully's _Early French Cookery_ and 
learning some technique from  Julia Child's  _Mastering the Art of French 
Cooking_.

The menu is:  (1)Eggs Farced, Spinach Tart, Ramekins of Cheese, (2) 
meatballs with Sauce Robert, a barley dish, Sallat {with a lemon tarragon 
vinegarette}Fruit tarts, (3)  a Souppe {as yet to be determined} Chicken in 
Tarragon  Cream sauce,  Haricots Vert, and Blanc Mengier Parti.  Bread and 
Lemonade

I was thinking a nice cream soup,  mushroom? cauliflower?  herbes?  or would 
that be too much cream stuff?  The chicken dish & custard being both creamy 
& rich.  Maybe move the souppe to the 2nd course and bringing the Sallat to 
the 3rd?

Suggestions?
Caointiarn