Agincourt Menu

25 October 2008

First Course

(V)Figs with Ricotta and Honey

Figs topped with fresh ricotta and drizzled with honey

(V) Pipesfarces

Cheese breaded with flour and fried in butter.

(V) Bread

Fine white bread served with herb butter.

Second Course

(V) Onion-Pea Soup

Onion and pea puree garnished with parsley and lemon juice

(V) Mock Entrails

Figs, raisins, and dates.

Third Course

(V) Fraunche Mele

Oats, breadcrumbs, milk, and eggs cooked as a pudding, then sliced and fried in butter.

Chewets for a Fish Day

Individual fish pies with dates, raisins, and dried plums.

(V) Rose of Germany

White peas in almond milk.

Fourth Course

Glazed Sops

Chicken served on a bed of almonds garnished with sugar and ginger.

Colored Charlet

Pork cooked in almond milk with pine nuts and colored with saunders (sandalwood).

(V) Apple Soup

Apples with sugar and saffron.

Entrements

Fifth Course

(V) Entrails of the Woods

Almonds and Walnuts cooked in butter with sugar and spices.

(V) Apple Fritters

Fritters served with apples and garnished with sugar and blades of mace.