Menu by Daniel Myers
On Table:
Manchet Bread
Fruit preserves
Soft cheeses
First Course:
Cormarye (marinated, roast pork)
A Dysshe of Cole Flowers
Vermicelli
Second Course:
Chicken w/ Sage Sauce
Honey Glazed Root Vegetables
Entrement
Chou Éclatant (exploding cabbage)
Third Course:
Dessert:
Potage of Rys
Sugared Nutmeats
Beverages:
Non-alcoholic wine (a.k.a grape juice)
Apple juice
Lemonade
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