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Feast

Starter(s)
Fiskesuppe: Fish Chowder (White fish, cauliflower, carrots, milk, cream, white pepper, parsley, bay leaf, dill, salt)
Caboches in Potage: Cabbage Soup (cabbage, onions, leeks, salt, beef broth, cardamon, coriander, sugar, saffron)
Tart de Bry: Brie Tart

1st Remove
Pies of Parys: Paris Pies (mixed ground meat, broth, red wine, egg yolks, dates, currants, ginger, sugar, salt, pepper, cubebs, mace, clove, pastry tarts)
Suet Blanc: Chicken in Elderflower Sauce (Chicken, almond milk, elderflowers, ginger, salt, rice flour, egg yolks)
Ryse of Flessh: Rice in Broth (rice, chicken broth, saffron, salt)
Cariota: Roasted Carrots & Root Veggies ( Carrots, Parsnips, Leeks, Onions, butter, wine, fresh herbs)
Grene Pesen: Green Peas (peas, beef broth, parsley, mint, sage or savory leaves, bread crumbs)
Pois en Cosse: Peasecods (young peas in pods, butter, salt) as edible garnish

2nd Remove
Roast Pork & Beef Loins
Lumbard Mustard Sauce (honey, mustard, wine vinegar, red wine, mixed spices)
Pevre Gresse: Sharp Pepper Sauce (crushed white grapes, lemon juice, white wine vinegar, ginger, pepper, bread crumbs)
Jance a’ aulx: Yellow Garlic Sauce (almonds, garlic, ginger, salt, lemon, cider vinegar, wine, bread crumbs)
Mosserouns Florys: Glazed Grilled Mushrooms (mushrooms, bacon, egg yolks, cloves, cinnamon, pepper, nutmeg, allspice, salt)
Makerouns: Noodles with Cheese (Flat noodles, Cheddar Cheese, Parmesan Cheese, Butter, mace, cinnamon, nutmeg)
Either Fresh Brussels Sprouts or Asparagus in smaller portions as edible garnish

Dessert
Rys: Rice Pudding (Almond Milk, rice, sugar, honey) – Chilled!
Payn Purdew: Smothered Bread Pudding (Bread, eggs, butter, cream, sugar, honey) – Warm
Gauffres: Wafers
White Custard Sauce
Strawberry Sauce
Apple-Pear Sauce