A Feast to Celebrate the Upcoming French Victory over the English Upon the Field at Agincourt

Fifteen Dishes in Five Platters

Note: The designation (V) means that the dish is Vegetarian.

First Platter: Roasted turnips, seeded soup, white bread with butter

(V)Roasted Turnips: Julienne turnips roasted in oil
Seeded Soup: Onion and chicken soup.

Second Platter: Roast Hares, browned vegetables, frumenty

Roast Hares: Roasted rabbit with cameline sauce.
(V)Browned vegetables: Roasted root vegetables browned in oil.
(V)Frumenty: A wheat berry pudding made with milk, egg yolks, and ginger.

Third Platter: Thin pancakes, little sausages, leeks in oil

(V)Thin pancakes: Wheat pancakes
Little Sausages: Hand-made pork sausages.
(V)Leeks in oil: Leeks sauteed in oil.

Fourth Platter: Decorated rice for a fish day, stuffed pig, and pot herbs with vinegar

(V)Decorated rice for a fish day:Rice with saffron.
Stuffed Pig: Pork stuffed with cheese, chestnuts, and spices. Served with Yellow Pepper Sauce.
(V)Pot Herbs with vinegar: Boiled greens served with vinegar on the side.

Fifth Platter: Pears and sugared almonds, medlars, shelled nuts

(V)Pears and sugared almonds: Poached pears garnished with sugared almonds
(V)Medlars: Seeded dates
(V)Shelled nuts: An assortment of nuts

Feast Notes

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Maintained by Jennifer Strobel. Last revised: Tuesday, 15 September 2009