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Period French Themed Cuisine

By THL Godfrey Thacker of Northumberland


Site is discreetly damp.

Current Menu is Subject to Change

Platter

Bread, Butter, Fruit. [MDP]

First Course

Fried Cheese [VDT]
Chicken in Pastries [MDP]
Garlic Jance [MDP] [FDC]
Salat

Second Course

Lobster (and/or some other seafood) Soup [MDP]
Strips of Roast Sirloin [MDP]
Mustard Sauce [MDP]
Frumenty [VDT]
Honey preserved carrots and turnips [MDP]

Dessert

Little Almond Flans [DFC]
Hippocras and wafers. [MDP]
(Will provide sugar and spices to mix at table...BYOB)
Comfits

Sources

[VDT] Vianier de Tallivent - 1350's
[MDP] Menagie de Paris - 1393
[DFC] du Fait de Cusine - 1420