Cooking Collegium
January 24, 2004
Feast Menu
First Course
Capon Armondo(Chicken, egg yolks, bacon, parsley, salt, sugar, pine nuts, almonds)
Armored Turnips
(Turnips, cheddar cheese, butter, cinnamon, ginger, pepper)
Barley with Kale
(Barley, kale, salt, water, pepper)
Second Course
Stewed Beef(Beef, parsley, onions, currants, pepper, cinnamon, cloves, saffron, salt, red wine, red wine vinegar, beef stock)
Partan Bree
(Sea legs (Pollock, water, egg whites, sugar, wheat starch, corn starch, king crab meat, sorbitol), rice, fish bouillon, cream, milk, anchovy essence, crab)
Blak Perys
(Pears, lemon juice, carob powder, sugar or honey, salt, cream)
Pears in Confection
(Pears, sugar, red wine, vinegar, mead, cinnamon, cloves, ginger)