Cynagua Coronet - October 2005 - Feast for Court and Guard
Menu:
First Course:
Waffres (Waffles)
Potage Fene Boiles (fava bean pudding)
Tredure (Soup)
Leche Frys in Lentoun (Almond milk fruit pie)
Second Course:
Poullaile farcie (Chicken)
Potage of Rice (Rice endored)
Pykes in Bresey (Grilled fish in wine sauce)
Darioles (custard pies)
Third Course:
Roasted vegetables
Beef kabobs
Funges (Mushrooms)
Poume d'orange (Pork meatballs)
Blaunche escrepes (Crepes)
Dessert Course:
Gourds in Potage (Pumpkin)
Rissoles (Fruit cookies)
Tourteletes in fryture (Fig Pies)
Sugared Nuts in sugar paste sea shells