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The Tenative menu for Dun Carraig

Dun Carraig Baronial Birthday and Investiture
10-17-09

All dishes are from “Platina”

First Course
A Dish of Sausages
Langoustine with white sauce
Saffron Broth

Second Course
Roasted Chicken with lard sauce
Salad of Several Greens
Carrots & Parsnips
Frictella from Rice

Third Course
Roasted Stuffed Pig
Cabbage
Noodles
Cucumbers with oil & vinegar

"dessert" as a side board with ....

Hard cheese, apples, pears, walnuts, pistachios, chestnuts, honey, quince paste, ....

As usual, menu is subject to change, but this is LLT's current plan

Comments

( 4 comments — Leave a comment )
(Deleted comment)
orlacarey
Sep. 22nd, 2009 07:16 pm (UTC)
Someday you and I will have to meet at Pennsic and we'll feed you.
alexandralynch
Sep. 23rd, 2009 09:22 am (UTC)
Entirely OT, but where are you sourcing your langoustine from? I am having trouble finding anyone who carries it who will actually ship it to me. (I can get wild boar and red deer venison, and live crayfish, so wtf? Frustrated foodie.)
orlacarey
Sep. 23rd, 2009 01:05 pm (UTC)
Since she hasn't been able to find a good source LLT just uses the biggest shrimp she can get.

LLT says "the Large salt water cray fish ARE langustine the small fresh water ones are not. You can also get spiny lobster which are a verity of langustine but you would get the small ones"

Edited at 2009-09-23 01:13 pm (UTC)
( 4 comments — Leave a comment )

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orlacarey
Orlaith Carey
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