Alexander J Menu for a Tudor Banquet
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Transcript Alexander J Menu for a Tudor Banquet
A Tudor Banquet in Honour of King
Francis I of France
By Alexander J
Moneybury
January 2012
First Course
Fresh Baked White Bread
Twice Cooked Ham Stuffed with Apricots
(Boiled and Roasted)
Pheasant with Orange Sauce
Roast Mutton
Roasted Ox Tongue
Spit Roasted Mallard
Served with Flagons of Ale
Followed by Sweet Marzipan Treats
Second Course
Boiled and Baked Boars Head Decorated with
Lard and Apples
Roast Peacock Stuffed in a Cured Peacock Skin
Rabbit, Duck and Hare Stew with Redcurrant
Sauce
Meat Pie
Stuffed Fresh Trout
Served with more White Bread and Sweetened
Red Wine
Followed by Sweet Marzipan Treats
Last Course
Almond Leech
Gingerbread
A Tudor Rose Fondant Cream
Jam Tart Conceit - King Henry VIII Coat of
Arms
All Served on Sugar Plates with Sweetened
Red Wine
Presentation of the Pastry Deer to King
Francis I of France