1. Gang
Brot und Kräuter-Oliven-Öl
Pilzpastete
Rosenkohl (III)
Gelbe Hammelsuppe
2. Gang
Huhn mit Rosenwassersoße
Huhn mit Fruchtsoße
Trauben
Kandierte Orangenschalen
Tailles
3. Gang
Igel (aus Lamm und Rind)
Blanmanger (VII)
Birnen in Honig
Schwarzer Lauch (Spinat mit Schinkenspeck)
For the Coronation Feast of Their Outlandish Majesties Torin and Elisheva, the Dragonsspine Cooks Guild decided to create a feast from Le Menagier de Paris. I was asked to be the head cook, and the entire guild worked to test various recipes, both privately and at our monthly Cooks Guild meetings, and to prepare the feast on the day of the event.
The guild wanted to create a feast from a single time period and country. Since much of our previous work had been from English or Italian sources, we settled on France in the early Renaissance. Our source for the feast is a late 14th century manuscript known as Le Menagier de Paris. The term "le menagier" is usually translated as "the goodman" or "the householder" of Paris. The book was written around 1395 by an elderly merchant of Paris as a book of instruction for his new, 16-year-old wife. He wanted her to be able to manage the household in his absence, to control the servants, to see that the meals were cooked, and to conduct herself with fitting decorum so that neither her family (minor nobility) or his own would be able to find fault with her. He writes out for her a wide variety of recipes and cooking hints along with lists of dishes appropriate to serve for different courses of different meals.
Alle Rezepte aus dem Ménagier de Paris, ~1395; THL Tatiana Pavlovna Sokolova and the Dragonsspine Cooks Guild