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Rose Tourney
Consort's Tea


As served to the Ladies of the Order of the Rose, September 18, 2004


Menu by Daniel Myers

On Table:

Manchet Bread
Fruit preserves
Soft cheese

First Course:

Custarde (Egg & Meat Tart)
Compost

Second Course:

Chicken with Sage Sauce
Pears in Confit
Loseyns

Dessert:

Gyngerbrede
Potage of Rys

Beverages:

Wine (Non-alcoholic)
Water with lemon


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