The poster shows the King at the time, Sir Gabriel, in lieu of Henry V. We were hoping to lure him from Queensland to visit us, but it didn’t happen. Thanks Maria Styles for the pic!
Alys was the feast steward for this one.
FIRST COURSE
Paté – the purists like to call this “forcemeat”, as pate just meant “paste” in period. Alys made this with chicken livers and verjuice, and every bowl was licked clean.
Roast beef with corans sauce – oh for the days where we could afford to serve roast beef at a feast! Corans sauce is basically currants cooked for a long time in red wine, and it’s delicious. People collected the leftovers to take home to have with icecream.
Pease porray – basically a starchy food, kind of like mashed potato but much tastier, essentially a thicker pea soup based on vegetable stock.
Cockatrice pies – basically our standard chicken and leek pies with cutout cockatrices on top, as House Cockatrice was running the feast.
Compost of Pasternak and peeres – a recipe contributed by my friend Lady Jocelyn, which is always wildly popular so we’ve used it many times.
Leche Lombard – a good dish for moulding, and we have a set of moulds of green man faces. [wish I had a pic]
SECOND COURSE
Monchelet – a lamb stew from Form of Cury, with mint. Always popular.
Green tartes – I think we did these as big tartes that time, basically quiches made with mixed herbs from the garden.
Douceytes – sweet custard tarts.
Hedgehogs – our old favourite.
Shrewsbury cakes – another standard of ours.
Macarons – what you do with all the eggwhites left over from the custards.
Food for the Feast 