This menu was an attempt to recreate the scope and diversity of a real medieval feast. The quantity and type of dishes were based on menus from Le Ménagier de Paris (France, 1393).
Menu by Daniel Myers
On Table:
Manchet bread
Fruit preserves
Fresh cheese
First Course:
Smoked fish on toast rounds
Salted beef with mustard
Venison pies
Roasted turnips
Olives
Second Course:
Cormarye (marinated, roast pork)
Crusterolles
Sautéed cabbage
Onion tart
Entrement
(the Battle of the Wild Men)
Third Course:
Chicken cominée
Salomene (twice-cooked fish with sauce)
Saffron Rice
Little sausages
Fourth Course:
Sugarpaste candies
Pears in confit
Snowe
Wafers
Beverages:
Non-alcoholic wine (a.k.a grape juice)
Lemonade
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