This is my “fine food” feast, which I’ve run a couple of times.
As it said in a quotation in the feast booklet:
“Philip of Burgundy’s Feast of the Pheasant in 1454 was ostensibly to rescue Constantinople, which had fallen the past year into the hands of the Turks. A solemn vow was taken before God and the pheasant at a gorgeous banquet, the profligate cost of which might better have been devoted to the expedition itself.
No less than one hundred and fifty knights, the flower of the nobility, repeated the vow, but the enterprise came to nought. Chivalry had degenerated to a futile pastime and an empty promise.”
FIRST COURSE
Onion soppes – usually I do these for tavern feasts and outside picnics, but in this case we did it in bite-sized pieces on sliced French sticks. Worked well.
Beef burgundy – a nod to the Burgundian connection, basically a beef stew in red wine.
Savoury barley – I just wanted something plain as a counterpoint to the rich foods. This is barley, soaked beforehand then cooked in stock, with a little chopped parsley thrown in at the end.
Fennel tarts and Beet tarts – these were really designed to make a good visual contrast with each other, served together. Both were just onion and the respective vegetable, caramelised a bit in a pan, mixed with a bit of egg, then put onto pastry rounds dropped in small muffin trays to turn the edges up.
Tasty neeps – this was turnip, carrot and radishes all steamed then dressed with a little oil and vinegar, salt and pepper. Pretty and surprisingly good.
Chicken and leek pie – my standard recipe, each with a fleur-de-lys on top.
SECOND COURSE
Game terrine – volunteered by a local (Saara), very tasty.
Kidneys with a mustard sauce – actually my grandmother’s recipe, causing initial horror but many people went back for seconds.
Escargots in a garlic sauce – easy to do, you buy the snails in cans.
Mushrooms in a garlic sauce – same thing, for the vegetarians and the less brave.
Roast pheasant – delicious. You need to cover in bacon when cooking, and “froth” the breast with flour towards the end.
Marzipan coronets – little shaped coronets with painted jewel points.
Dates stuffed with cream cheese – an easy filler.
Gingerbread – traditional gingerbread with a dab of gold leaf.
Food for the Feast 