| Seasonal fruits; Bread & Butter | |||||||
| For the Nobility | For the Clergy | ||||||
| First remove | First Remove - Fish | ||||||
| Venison with Cameline Sauce | |||||||
| Frumenty | Fresh cod | r. 126 | |||||
| Menjoire | Brouet vert d'oeufs et de fromage | r. 87 | |||||
| Custard Lombard | Custard Lombard (Lenten) | ||||||
| Second Remove | Second Remove - Fish | ||||||
| Roast Pork (or lamb) | Mussels | ||||||
| Poullaile Farce | Lobster | ||||||
| Crespes - | Crespes - | ||||||
| Pipes Farce | Pipes Farce | ||||||
| Lesser Pottage | Lesser Pottage | ||||||
| Third Remove | Third Remove | ||||||
| Small Birds and Rabbit | Fritters | ||||||
| Doucettes | Quince in comfit or prenade (p. 287) | ||||||
| Fritters | Layt Larde | ||||||
| Quince in comfit or prenade (p. 287) | |||||||
| Layt larde r. 200 | |||||||
Friday, December 28, 2007
Soiree Menu
Subscribe to:
Post Comments (Atom)
1 comment:
Quince in Comfit
Many thanks to Celsa for proving a huge bag of divine quince. There is much quince paste to be had! I did 2 different versions of quince paste, one with and one without honey.
Chardwardon recipe from Take a Thousand Eggs vol 2 p. 281.
I cooked the quince and pears in white wine (moselle) until thick, put through strainer. Added sugar (in proportion) and cooked until it waxed thick. Poured some in the fish mold, cursed as forgot to add spices. Made spice mix - glingale, ginger, cinnamon and added to the rest; put in glass baking dishes; spread spices on top as well.
The honey quince is from the same recipe, just using honey instead of the sugar and using red wine instead of white. Same set of spices.
Post a Comment