Change view: Change style to mobile Change style to default
MC Logo

Crown Tournament



This menu was an attempt to recreate the scope and diversity of a real medieval feast. The quantity and type of dishes were based on menus from Le Ménagier de Paris (France, 1393).


Menu by Daniel Myers

Menu

On Table:

Manchet bread
Fruit preserves
Fresh cheese

First Course:

Smoked fish on toast rounds
Salted beef with mustard
Venison pies
Roasted turnips
Olives

Second Course:

Cormarye (marinated, roast pork)
Crusterolles
Sautéed cabbage
Onion tart

Entrement

(the Battle of the Wild Men)

Third Course:

Chicken cominée
Salomene (twice-cooked fish with sauce)
Saffron Rice
Little sausages

Fourth Course:

Sugarpaste candies
Pears in confit
Snowe
Wafers

Beverages:

Non-alcoholic wine (a.k.a grape juice)
Lemonade


Valid XHTML 1.0 Transitional