May 11th, 2011

LLT arms

Revised menu for Novice Tourney

10:00n am
Eggs mingled or stirred together ( scrambled eggs )
Savory bread pudding with bacon gravy
(Coffee)


12:00
Ramequins of cheese (grilled cheese sandwiches )
White puddings (chicken sausages)
Cowcombers another way (pickles /home made)
Fresh fruit


3:00
Potage of Capon with Rice
Loin of Pork with sauce Robert
Coliflower
Sparagus with ragoust


5:00
Tarts of....
Pistachios, Cray Fish, Veal, Spinach, Pumpkin, Pear
(bite sized to be served at court.)


7:00
Beef a la mode ( beef stew )
Potage of Profiteoles or small Vailes ( veggie soup )
Eggs with Bread (sweet bread pudding serve with a
sauce)

most recipes from:
"The French Cook Francois Pierre la Varenne"
Englished by I.D.G 1653