A Shakespearean Feast for Masque of Courtly Love
Any dietary concerns need to be given to THL Francesca de Onorati, the Feastocrat, by 2/18/2008. Feel free to email her at: francesca AT 4th dot com with any questions.
In order to offer as many people as possible places at feast, we are using 'common service'. Someone from each table will be asked to bring the food from the kitchen. We hope this will allow you to get to know your tablemates better and make the new folks feel at ease.
Feast Menu
Bread (varieties to be determined) & Butter, Cheese(s)
Black & Green Olives
Capon Galantine (chicken, figs, ground pork, cinnamon, ginger, salt & pepper)
Garlic Pepper Sauce (garlic, bread crumbs, salt, pepper, red wine vinegar)
Stwed Beef (beef, beef broth, parsley, onions, raisins, pepper, cinnamon, cloves, saunders, salt, red wine vinegar)
Buttered Pasta (commercially prepared pasta & butter)
Spinach Tart (spinach, commercially prepared pie crust, sour cream, eggs, parmesan cheese, half and half, onions)
Roasted Carrots (carrots, oil, salt & pepper)
Lemon Ice (lemon juice, lemon zest, sugar, water)
The Feast Steward reserves the right to serve these dishes in whatever order is best suited to the facilities available and to change the form in which they are served.
A listing of Foods found in Shakespeare
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List compiled from: http://www.soupsong.com/ibard.htm [1].