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Renaissance European Banqueting

FIRST COURSE Miniature Pastries Filled with Cod Liver or Beef Marrow Cameline Meat Brervet (pieces of meat in a thin cinnamon sauce) Beef Marrow Fritters Eels, in a Thick, Spicy Puree Loach, in a Cold Green Sauce Flavored with Spices and Sage Large Cuts of Roast or Boiled Meat Saltwater Fish Fritters Roast Bream and Darioles Sturgeon Jellies

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SECOND COURSE “The Best Toast That May Be Had” Freshwater Fish Broth with Bacon Meat Tile (sautéed chicken or veal in a spiced sauce of pounded crayfish tails, almonds, and toasted bread) Capon Pastries and Crisps Blank Manger (blancmange)

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THIRD COURSE Frumentry Venison Lampreys with Hot Sauce Sweets and Confections Spiced Wine and Wafers

. Figure 1.1 ,

MEDIEVAL THREE-COURSE MENU, 1393 (Source: Tannahill, Food in History, 1973, pp. 185–186)

., Renaissance European Banqueting

The banqueting menu for the marriage of Henry VI of England to Joan of Navarre in 1403 featured a sotelte with each course. Soteltes were food sculptures and showpieces molded or sculpted into animals, figures, or representatives of clowns and coats of arms. The elaborate pièces montées of the eighteenth and nine- teenth centuries were later versions of the sotelte.

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