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Tudor christmas feast

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BC: The End

FC: tudor christmas feast menu

1: starters A civet of hare A quarter of stag which has been in salt for one night A stuffed chicken covered in German sauce with gilt sugar plums and pomegranate seeds. A loin of veal covered in German sauce with gilt sugar plums and pomegranate seeds.

2: second course A roe-deer. A pig. A sturgeon cooked in parsley and vinegar covered in powdered ginger. Two goslings. Twelve chickens. Twelve pigeons. Six rabbits. Two herons. A fat capon stuffed. A wild boar.

4: Third course Some wafers (darioles), and stars; a jelly, part white and part red, representing the crests of the main guests

6: fourth course Cream with Duc powder, covered with fennel seeds preserved in sugar. A white cream, cheese in slices and strawberries. Plums stewed in rose-water.

8: fifth course Fruit. Sweet pastries. Prepared wines.

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  • By: Fraser E.
  • Joined: almost 6 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Tudor christmas feast
  • Tags: None
  • Published: almost 6 years ago

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