Directory: Guilds: Cook's Guild: Menus: Coronation of Alys and Valharic

In Honor of Their Royal Majesties Valharic and Alys, Head Cook Ceinwen has produced a fabulous menu. We are fortunate enough to have her tenative pre-event menu available for your perusal. Please adress dietary concerns to Ceinwen ferch Elidure O'Denbeigh (ceinwen_@hotmail.com) no later than April first.

First Course

Fritters shaped like ravioli

(flour, water, rosewater, butter, sugar, pine nuts,walnuts, raisins, figs, pepper, cloves, ginger, saffron)

Marzipan Fruits

(almond paste [we used commercially prepared], sugar, egg white)

Second Course

Chicken Stuffed with Almonds in Honey Sauce

(chicken, almonds, almond extract, vegetable oil, pepper, salt, parsley, honey, lemon, ginger,)

Green Salad

(we used a modern mesclun mix to incorporate as many dark greens from period as possible], parsley, mint, oregano, vinegar, oil, pine nuts,)

Aubergines....another way

(eggplant, eggs, grated cheese, parsley, oregano, basil, oil)

*sugared orange slices

(blood oranges, sugar)

Third Course

A Perfect Roast

(pork loin, HB eggs, raw eggs, white wine vinegar, chopped dates, pine nuts, currants, pepper, cinnamon, cloves, cumin, coriander, saffron, parsley, thyme)

Pickled Vegetables

(vinegar, spice.....final recipe to follow)

Mushrooms, Asparagus

Calamata Olives

(purchased through local grocer)

Duckling Sausages

(Ingredient list to follow)

Vegetable-Cheese Tourte

shell: flour, butter, water, salt Filling: parsley spinach ricotta, parsley, salt, pepper, parmesan)

*candied lemon peel

(lemon peel, sugar, water)

Fourth Course

Casserole of meat

(lamb, lard, salt, lamb stock, pepper, cinnamon, cloves, saffron, coriander, parsley, verjuice[white wine vinegar/concentrated white grape juice], eggs)

Gnocchi

(flour, ricotta, egg, salt, butter, parmesan)

Melons in Gingered Wine

(watermelon, dried apricots, dried figs, sweet white port, ginger,)

Final Course

Spice Confits

Fresh Fruits/Dried Fruits

(assorted variety, grapes)

Sugar Plate from Competition

(if graciously dontated)