[Sca-cooks] First feast menu

[tudorpot at gmail.com]

Here is my very first feast menu. I am serving 64 on the first weekend 
in June. As a newbie to cooking feast, I didn't have time- planning 
started in March, to make this a themed feast or have each dish 
documented/researched. I am doing a lot of work learning how to plan, 
prepare and present a feast. I hope if all goes well, to be able in the 
future to be able to create a documented, themed feast. But we all must 
start somewhere. Without this list and Stefan's florilegium and some 
books on loan to me, I would be lost.

Due to some feedback, I have had to move items between courses. The 
concern I have is that there are now two items with dried fruit in the 
second course. I need to serve a cold chicken dish in the second course 
due to very limited cooking facilities on site. I was thinking of not 
putting raisins in the salmon dish or finding another cold chicken dish 
to serve. I have already purchased the pine nuts for the salmon dish, so 
would prefer not to change it.
I would have like to set this up with four courses, but I am told by my 
local group that people here would find four courses too long. It will 
probably be served as four courses, salad, bread, soup - then the ham, 
tart and meatloaves, then move on to second and third courses.
The theme of the event is Arthurian- Last days of Camelot.

*First Course*
Potage of White Beans & Leeks
Salad of Fragrant Greens
Moretum
Breads
Tarte de Bry
Honey Glazed Ham with Prune Sauce or Lombard Mustard
Lihammurakipperas - Finnish Meatloaf
Roasted Asparagus

*Second Course*
Cazuela de salmon- Salmon baked with Pine Nuts, Raisins & Herbs
Viaunde of Cypress Ryalle - Chicken with a sauce of Currants, Almonds, 
Honey, Mace & Ginger
Saffron Rice Pilaf
Spring Peas
Pickled and raw vegetables
Breads

*Third Course*
Almond Macaroons
Gesufel Hlaf - Spice Loaf with cream
Fresh fruit


Theadora