Post by Court Herald on Jun 13, 2016 14:09:41 GMT -5
Royal Feast
Hosted by the Crown on November 7th, 1427
Hosted by the Crown on November 7th, 1427
Description: To finish off the fall festival, our King and Crowned Princess are pleased to invite selected guests for a final feasting in the Palace proper. Invitations will be sent to the chosen parties to specify time and attire. If attendance cannot be had, please reply with haste by courier to the Royal family.
Instructions: Any pertinent instructions are to be provided in the received letters. Please remember this is a private event; attendance is by invitation only! The event will kick-off with a starting post by Nicolette Deveraux which will be linked here for ease of navigation.
Drinks Served Throughout the Feast:
Small ales and ciders
Wine, Mead and Hippocras (a spiced, sweetened wine)
Teas and Fruit Juices
On the Tables:
Dishes of nuts and dried fruits (apricots, apples, figs, plums, walnuts, beechnuts, pecans, and hazelnuts)
Manchet breads and oat rolls
Various subtleties (bread sculptures) to indicate certain types of dishes to come.
Colored Jellies/custards to indicate House seating.
Cheeses from throughout the Kingdom
First Remove - Shelbourne:
Roast of beef in herbs and red wine with root vegetables
Mushroom pasties
Haddock in Cru ( fish in a cream and ale sauce, wrapped in pastry)
Breney - stewed fruit compote
Sallet of lovage, kale, parsley and sage.
Second Remove - Faucheux:
Oysters in Almond Milk (oyster stew)
Poached salmon with dill and wine
New Pease (peas cooked in milk and ginger)
Tarte Tatin (apple tart with spices)
Pouillarde Farcie (whole roast chicken stuffed with grapes, greens, and nuts)
Third Remove - Estersea:
Sheep’s Milk Cheese with Quince Paste and Spiced Nuts
Roast Leg of Mutton with Sauce Gauncile
Piperade (onion, pepper, tomato and garlic soup)
Cured Ham and Egg Pie
Cherries in Confyte (cherries stewed in wine, served hot with cream)
Fourth Remove - Vulcanis:
Alloes of Venison (venison stuffed with onions and herbs, grilled)
Cock-a-Leekie Soup (chicken and leek soup)
Honey-Roasted Baked Pork with Potato Cakes
Sausage and Steak Pasties
Stuffed Dates in Honey
Fifth Remove - Seravino:
Smoked turbot with Joutes (braised greens with bacon)
Pochee (poached eggs in custard sauce)
Caboges
Pastello (lasagne pie)
Marzipan with Grapes and Nuts
Sixth Remove - Calandria:
Cormarye (pork cooked with coriander and caraway)
Salomene (perch baked in wine, breadcrumbs and spices)
Spinach and Pignoli Tart
Gyngerbrede e Pignolata
Risotto di Caponata (olive and garlic rice)
Instructions: Any pertinent instructions are to be provided in the received letters. Please remember this is a private event; attendance is by invitation only! The event will kick-off with a starting post by Nicolette Deveraux which will be linked here for ease of navigation.
The Palace Feast Menu -
Removes Feature the Cuisine of Selected Regions:
Drinks Served Throughout the Feast:
Small ales and ciders
Wine, Mead and Hippocras (a spiced, sweetened wine)
Teas and Fruit Juices
On the Tables:
Dishes of nuts and dried fruits (apricots, apples, figs, plums, walnuts, beechnuts, pecans, and hazelnuts)
Manchet breads and oat rolls
Various subtleties (bread sculptures) to indicate certain types of dishes to come.
Colored Jellies/custards to indicate House seating.
Cheeses from throughout the Kingdom
First Remove - Shelbourne:
Roast of beef in herbs and red wine with root vegetables
Mushroom pasties
Haddock in Cru ( fish in a cream and ale sauce, wrapped in pastry)
Breney - stewed fruit compote
Sallet of lovage, kale, parsley and sage.
Second Remove - Faucheux:
Oysters in Almond Milk (oyster stew)
Poached salmon with dill and wine
New Pease (peas cooked in milk and ginger)
Tarte Tatin (apple tart with spices)
Pouillarde Farcie (whole roast chicken stuffed with grapes, greens, and nuts)
Third Remove - Estersea:
Sheep’s Milk Cheese with Quince Paste and Spiced Nuts
Roast Leg of Mutton with Sauce Gauncile
Piperade (onion, pepper, tomato and garlic soup)
Cured Ham and Egg Pie
Cherries in Confyte (cherries stewed in wine, served hot with cream)
Fourth Remove - Vulcanis:
Alloes of Venison (venison stuffed with onions and herbs, grilled)
Cock-a-Leekie Soup (chicken and leek soup)
Honey-Roasted Baked Pork with Potato Cakes
Sausage and Steak Pasties
Stuffed Dates in Honey
Fifth Remove - Seravino:
Smoked turbot with Joutes (braised greens with bacon)
Pochee (poached eggs in custard sauce)
Caboges
Pastello (lasagne pie)
Marzipan with Grapes and Nuts
Sixth Remove - Calandria:
Cormarye (pork cooked with coriander and caraway)
Salomene (perch baked in wine, breadcrumbs and spices)
Spinach and Pignoli Tart
Gyngerbrede e Pignolata
Risotto di Caponata (olive and garlic rice)