Proposed Feast Menu: River Haven Investiture
Saturday Night Dinner
Meat Dishes:
Parsley Studded Leg of Goat (Carved at the Table) (Le Menagier de Paris)
Pork and Spelt Sausage (Apicius: De Re Coquinaria)
Lumbard Mustard (Forme of Cury),
White Garlic Sauce (Maestro Martino: Libro de arte coquinaria),
Cameline Sauce (Ludovico Frati: Libro di cucina del secolo XI).
Romania (Chicken with Pomegranite Sauce) (Liber de coquina)
Ham and Figs in Pastry (Apicius: De Re Coquinaria)
Vegetable Dishes:
Roast Onion Salad (Franscesco Zambrini, Libro della cucina del secolo)
Sweet Potato with Orange and Rosewater (Robert May:The Accomplisht Cook)
Grilled Garlic Mushrooms (sans Panchetta) (Maestro Martino: Libro de arte coquinaria)
Lentil Puree (Franscesco Zambrini, Libro della cucina del secolo)
Cabbage, leek, parsnip soup (Maria Dembinska: Food and Drink in Medieval Poland)
Salat of Herbs (John Murrel Two Books of Cookerie 1638)
Buttered Colle-Flowre with a milk sauce (Sallets Humbles & Shrewsbery Cakes)
Dessert Buffet:
A Scene of Fly Agaric Mushrooms, Soil, and Snow Laden Trees (Sotoltie)
Nucato (Franscesco Zambrini, Libro della cucina del secolo)
A disshe of Snow (A Propre new booke of Cokery)
Digby's Small Cakes (Sir Kenelm Digby's Closet Unlocked)
Daryoles (Maestro Martino: Libro de arte coquinaria)
Poached Pears in Spiced Syrup (Constance Hieatt: An Ordinance of Pottage)
Almond Macaroons (Elinor Fettiplace's Receipt Book)
Hais (al-Baghdadi)
Orange slices with Rosewater and Orange flower water (al-Andalusi)
On Table:
Bread
Honeyed Butter (Bald's Leech Book)
Herbed Butter
Cordials (some may be omitted):
Mint Cordial (inspired by al-Andalusi)
Cinnamon Cordial (inspired by al-Andalusi)
Herb Cordial (inspired by al-Andalusi)
Bilberry and Orange Cordial (inspired by al-Andalusi)
Elderflower Cordial (inspired by al-Andalusi)
Saturday Afternoon Nibbles
Fresh Bread with a little butter
Fresh Fruit
Almond Macaroons
Cordials
Orang Slices with Rosewater and Orange Flower Water
Sunday Lunch (Buffet):
Bread
Butter
Cheese
Ham or other cold meat
Eggs
Pickles (Dill, Onions)
Fresh Fruit
Simple Green Salad
Marchpane
Dressed Cucumbers
Oranges with Rosewater and Orange Flower Water.
Meat Dishes:
Parsley Studded Leg of Goat (Carved at the Table) (Le Menagier de Paris)
Pork and Spelt Sausage (Apicius: De Re Coquinaria)
Lumbard Mustard (Forme of Cury),
White Garlic Sauce (Maestro Martino: Libro de arte coquinaria),
Cameline Sauce (Ludovico Frati: Libro di cucina del secolo XI).
Romania (Chicken with Pomegranite Sauce) (Liber de coquina)
Ham and Figs in Pastry (Apicius: De Re Coquinaria)
Vegetable Dishes:
Roast Onion Salad (Franscesco Zambrini, Libro della cucina del secolo)
Sweet Potato with Orange and Rosewater (Robert May:The Accomplisht Cook)
Grilled Garlic Mushrooms (sans Panchetta) (Maestro Martino: Libro de arte coquinaria)
Lentil Puree (Franscesco Zambrini, Libro della cucina del secolo)
Cabbage, leek, parsnip soup (Maria Dembinska: Food and Drink in Medieval Poland)
Salat of Herbs (John Murrel Two Books of Cookerie 1638)
Buttered Colle-Flowre with a milk sauce (Sallets Humbles & Shrewsbery Cakes)
Dessert Buffet:
A Scene of Fly Agaric Mushrooms, Soil, and Snow Laden Trees (Sotoltie)
Nucato (Franscesco Zambrini, Libro della cucina del secolo)
A disshe of Snow (A Propre new booke of Cokery)
Digby's Small Cakes (Sir Kenelm Digby's Closet Unlocked)
Daryoles (Maestro Martino: Libro de arte coquinaria)
Poached Pears in Spiced Syrup (Constance Hieatt: An Ordinance of Pottage)
Almond Macaroons (Elinor Fettiplace's Receipt Book)
Hais (al-Baghdadi)
Orange slices with Rosewater and Orange flower water (al-Andalusi)
On Table:
Bread
Honeyed Butter (Bald's Leech Book)
Herbed Butter
Cordials (some may be omitted):
Mint Cordial (inspired by al-Andalusi)
Cinnamon Cordial (inspired by al-Andalusi)
Herb Cordial (inspired by al-Andalusi)
Bilberry and Orange Cordial (inspired by al-Andalusi)
Elderflower Cordial (inspired by al-Andalusi)
Saturday Afternoon Nibbles
Fresh Bread with a little butter
Fresh Fruit
Almond Macaroons
Cordials
Orang Slices with Rosewater and Orange Flower Water
Sunday Lunch (Buffet):
Bread
Butter
Cheese
Ham or other cold meat
Eggs
Pickles (Dill, Onions)
Fresh Fruit
Simple Green Salad
Marchpane
Dressed Cucumbers
Oranges with Rosewater and Orange Flower Water.
