Post by Court Herald on Jun 13, 2016 13:48:34 GMT -5
People's Feast
Hosted by House Deveraux on October 29th, 1427
Hosted by House Deveraux on October 29th, 1427
Description: As is traditionally held, all the fine people of Archades, whether high or low born, are invited to attend a day-long feast in the heart of Bordelaix. Held outdoors, dozens of tents and tables are laid out in the large fields, where hot food, live music and entertainment promises to keep spirits merry. Various brews and wines will be passed along for enjoying. No strict schedule will be held, as the goal is for uninhibited enjoyment. There is little formality and no regimented seating - those who attend are welcome to sit where they please, with whom they please.
The sole exception is the Royal Table, which is set on a low dais flanking the tables and benches set out for the feast. Here, there are seven seats for whomever of the Royal Family and Council opts to join in.
Instructions: Participation to this event does not require prior sign-up. Individuals are free to create threads in this sub-forum dated October 29th in order to enjoy any and all portions of the People's Feast.
Menu:
The glorious People’s Feast is a feast held for all in celebration of another successful harvest. Meat from the hunt, crops from the field, and other edibles traded from afar shall be combined in a grand celebration of food, hard work, and unity. The People’s Feast shall comprise of the following three courses.
Available throughout the feast:
Manchet breads - These are small handheld breads.
Soft cheese
Fruit preserves - Apple, Pear, Quince, Fig, and Plum.
Course One:
Beef in Pevorade: The latter is a strong sauce comprised of red wine, cinnamon, cloves, mace, pepper, ginger and onions. A hearty and strong flavor for a good start to the meal!
Blancmanger of Chicken: Boiled chicken in rice that has been sweetened and spiced with milk, sugar, ginger, pepper and salt.
Pety Pernauntes: The best description is that of a dense dessert tart that is comprised of beaten and baked egg yolks, sugar, currants and ginger.
Sallet: Essentially a boiled salad, which contains boiled leeks, onions, currants and briefly boiled spinach. After draining, the vegetables are treated with melted butter and a combination of ginger, sugar, cinnamon, cloves and nutmeg.
Course Two:
Venison in Frumenty: Frumenty is essentially a thick wheat porridge mixed with milk, eggs, salt and a touch of saffron for the venison.
Gelye de Chare: A meat flavored gelatin, also known as aspic. This is produced from the feet of pigs and cows, which is then mixed with meat broth, strips of meat, and pinches of salt and saffron. It is allowed to set and then served cold.
Great Pies: These are a staple of local cuisine! These are meat pies that contain beef, chicken, dates, prunes, currants, eggs and spiced with cloves, mace, cinnamon, saffron, pepper and salt. A favorite of a certain Lord Marshal.
Leche Lumbarde: Somewhat similar to gingerbread in nature. It is, essentially, dates that have been boiled in water and wine. They are then ground until smooth before cooked again in sugar, cinnamon, ginger, and wine. Once it is a thick mixture, bread crumbs are slowly added and then it is pressed out and sliced into squares. These are also dusted with sandalwood powder.
Roasted Turnips: These turnips have been roasted and sliced into strips. Cheese is added, as well as beaten eggs, sugar, cinnamon, and salt. Melted butter is poured over the turnips, too and the entire mixture is roasted.
Course Three:
Chardewardon with Snowe: This is, essentially, a fruit mousse. It consists of pears that have been boiled in white wine before being mashed. The mash is then mixed with sugar, eggs, cinnamon and ginger before once again brought to a boil and thickened. This dish has been topped with Snowe, which is akin to a sweetened meringue.
Apple Frutours: These are sliced apples that have been covered in a mixture of flour, egg, beer and sugar before being fried in oil, akin to a fritter.
The sole exception is the Royal Table, which is set on a low dais flanking the tables and benches set out for the feast. Here, there are seven seats for whomever of the Royal Family and Council opts to join in.
Instructions: Participation to this event does not require prior sign-up. Individuals are free to create threads in this sub-forum dated October 29th in order to enjoy any and all portions of the People's Feast.
Menu:
The glorious People’s Feast is a feast held for all in celebration of another successful harvest. Meat from the hunt, crops from the field, and other edibles traded from afar shall be combined in a grand celebration of food, hard work, and unity. The People’s Feast shall comprise of the following three courses.
Available throughout the feast:
Manchet breads - These are small handheld breads.
Soft cheese
Fruit preserves - Apple, Pear, Quince, Fig, and Plum.
Course One:
Beef in Pevorade: The latter is a strong sauce comprised of red wine, cinnamon, cloves, mace, pepper, ginger and onions. A hearty and strong flavor for a good start to the meal!
Blancmanger of Chicken: Boiled chicken in rice that has been sweetened and spiced with milk, sugar, ginger, pepper and salt.
Pety Pernauntes: The best description is that of a dense dessert tart that is comprised of beaten and baked egg yolks, sugar, currants and ginger.
Sallet: Essentially a boiled salad, which contains boiled leeks, onions, currants and briefly boiled spinach. After draining, the vegetables are treated with melted butter and a combination of ginger, sugar, cinnamon, cloves and nutmeg.
Course Two:
Venison in Frumenty: Frumenty is essentially a thick wheat porridge mixed with milk, eggs, salt and a touch of saffron for the venison.
Gelye de Chare: A meat flavored gelatin, also known as aspic. This is produced from the feet of pigs and cows, which is then mixed with meat broth, strips of meat, and pinches of salt and saffron. It is allowed to set and then served cold.
Great Pies: These are a staple of local cuisine! These are meat pies that contain beef, chicken, dates, prunes, currants, eggs and spiced with cloves, mace, cinnamon, saffron, pepper and salt. A favorite of a certain Lord Marshal.
Leche Lumbarde: Somewhat similar to gingerbread in nature. It is, essentially, dates that have been boiled in water and wine. They are then ground until smooth before cooked again in sugar, cinnamon, ginger, and wine. Once it is a thick mixture, bread crumbs are slowly added and then it is pressed out and sliced into squares. These are also dusted with sandalwood powder.
Roasted Turnips: These turnips have been roasted and sliced into strips. Cheese is added, as well as beaten eggs, sugar, cinnamon, and salt. Melted butter is poured over the turnips, too and the entire mixture is roasted.
Course Three:
Chardewardon with Snowe: This is, essentially, a fruit mousse. It consists of pears that have been boiled in white wine before being mashed. The mash is then mixed with sugar, eggs, cinnamon and ginger before once again brought to a boil and thickened. This dish has been topped with Snowe, which is akin to a sweetened meringue.
Apple Frutours: These are sliced apples that have been covered in a mixture of flour, egg, beer and sugar before being fried in oil, akin to a fritter.