[MR] Feast Menu for Tir-y-don's Baronial B-day/Investiture

[Jane Massey]

This is a multi-part message in MIME format.
--
[ Picked text/plain from multipart/alternative ]
Good Gentles,

Here is the feast menu for Tir-y-don's Baronial Birthday and Investiture March 28-30.

Any dietary concerns should be directed to Lady Lavender de Morten at dylansmom at cox.net or 757-850-0852

A Lunch Board will also be available 11 am to 3 pm

Feast Menu For Tir-y-don's Baronial Birthday and Investiture 2003

First Remove

Focaccia w/ Olive oil

Salciccione cott'in vino - Pork sausages cooked in Red Wine served cold#

Mustardo amabile- Sweet Mustard

Insalate di verdura-Green Salad w/dressing*

De ovis implendis- Stuffed Eggs**

Uva fresca di piu sorte- Fresh Grapes*

Ravioli in tempo di carne- Meat ravioli in broth (chicken and pancetta)

Second Remove

Pollastro arrosto- Chicken in Orange Sauce

Sparaci- Asparagus with Saffron*

Bolognese Torte- Swiss Chard and Cheese Tart**

Insalata di carote cotte - Salad of roasted carrots *

Third Remove

Assatura bouina- Roast Rib of Beef

Agliata- Garlic Sauce

Fungi- Sauteed Mushrooms in Spices*

Vermicelli di Mar- Vermicelli served with Sea Scallops and pine nut Sauce ##



Dessert

Torta bianca reale, quale usana Papa Iulio III - Royal white tart as served to Pope Julio III **

Confetti de melle apio de pome paradiso- Apple Jelly Candies**

Drinks Available

Ice Water

Lemonade

*VEGAN (no meat products or by products)

**Vegetarian (contains eggs and dairy, but no meat)

# Contains Alcohol

## Contains Nuts



Primary Sources:

Bartolomeo Scappi, Opera dell'arte del cucinare. Presentazione di Giancarlo Roversi. Arnaldo Forni Editore. Testi Antichi di Gastronomia, ristampa 1981. Bartolomeo Scappi, work the art of the kitchen. Presented by Giancarlo Roversi, Editor Arnaldo Forni. Historical food texts, reprinted 1981

"Platinas on right pleasure and good health. A critical abridgment and translation of De honesta voluptale et valetudine 1999. Mary Ella Milham. Pegasus press. Asheville NC. Fourth book recipe 16. Provided by Johnnae Ilyn Lewis

Zambrini, Francesco,ed., Libro della cucina del secolo XIV, Bologna, Gaetano Romagnoli, 1863, reprinted, Bologna, Forni, 1968

Martino, Maestro, Libro de Arte coquinaria, edited by Emilio Faccioli, in Arte della cucina, Libri di ricette: Testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo, Milan, Il Polifilo, 1966

Liber de Coquina, edited by Marianne Mulon, in "Deux traites inedits d'art culinaire medieval,"Bulletin philologique et historique 1 (1971), Les Problemes de l'alimentation, Actes du 93e Congres national des Societes savantes tenu a Tours (1968)

Frati, Ludivico, ed., Libro di cucina del secolo XIV. Livorno. 1899; Reprinted Bologna, Forni, 1970

Redon, Sabban & Serventi, Translated by Edward Schneider, The Medieval Kitchen: Recipes From France and Italy. The University of Chicago Press, Chicago, IL.1998



















--