Coronation Lunch for King Henri and Queen Berengaria



Coronation Lunch for King Henri

September 20, 2003

Chamber Platters for the Current and New Majesties

I wanted to do these to serve 8-12 people with small bite sized everything, since they would be conducting business during the day. The idea and some of the items came from the Le Menagier de Paris, for a wedding feast that had chamber platters.

Platter 1: Escarbuncle decorate bread loaf, hummus, spermsye, sugared nuts. HB eggs, German Soldiers and Marbleized Tea Eggs.

Platter 2: Some fresh fruit in season (oranges, apples, grapes, peaches, strawberries.

Platter 3: Olives, Caiettas (French meatballs wrapped in bacon)

Pitcher of lemonade

Children’s Lunch Sideboard

Since we were not expecting a lot of children, I set up a small table with childrens snacks on it. Raisins, Chex Mix and Vanilla Wafers and Dixie cups for them to grab snacks with. Seemed to be a hit all the bowls were emptied when I cleared it up at 3:00.

Populace Lunch Sideboard

For the populace, Lunch began at 11, court was over around 1130 and the line stayed long until nearly 1, I cleaned up at 130.

HB eggs – plain, onion, and tea boiled

French Baguette Rolls – well they were supposed to be, but they were a crusty roll.

Butter, spermsye and hummus

Apples, Oranges, Peaches, Grapes and cantalope

Sugared Nuts

Caiettas – did not make nearly enough, will work on that in future. Rave reviews.

Soup –spilt pea, meat and no meat

Loysens with a bit of Platina thrown in.

Lemonade (from Syrup of lemon), Coffee, Spiced Cider

ALSO DELIVERED: Bowls of fruit and snack mix to the fighters lists, for those that just don’t take a break.

Coronation Lunch Recipes and Ingredients

|Item |Recipe |Ingredients |Directions |Source |How Much |

|Hard Boiled Eggs | | | | |5 dozen |

|German Soldiers |5 doz |HB Eggs-crack the shells |Crackle the shells of your eggs. |Variation on Marbled|5 Dozen |

| |15 |Onion skins |Bring to boil water with the skins|Tea Eggs | |

| |1 ¼ C |Salt |of onions and salt. Place eggs in|*1 | |

| |15 C |Water |a jar and cover with brine and | | |

| | | |steep for 24 hours. Peel.Serve. | | |

|Marblized Tea Eggs |5 doz |HB Eggs – crack the shells |Add crackled eggs back into water |Sir Digby’s |5 Dozen |

| |1 ¼ C |Black Tea |they boiled in with remaining |informant brought | |

| |½ C |Salt |ingredients, add more water if |this from the | |

| |5T |Black Pepper |necessary. Simmer 20-30 mins until|Orient. | |

| |1 ¼ C |Soy Sauce |shells are a dark brown. Cool and |*1 | |

| |2 ½ t. |Powdered Anise |Peel. | | |

|Hummus |#10 |Chick Peas |Place chick peas in blender with |My recipe |Approximately 20 |

| |1 ½ C |Garlic minced |olive oil and puree. Add garlic, | |cups of hummus – 1 ½|

| |AN |Olive Oil |peppers and sesame seeds with a | |C left over |

| |1C |Sesame Seeds |little more olive oil until smooth| | |

| |1-2 C |Roasted Red Peppers |paste is formed. | | |

| |1/8 C |Sesame oil | | | |

|Spermsye |3 lg |Ricotta Cheese |Blend ingredients together. Chill |Godecookery |2 containers, never |

| |about 2# |Honey | | |got put out with |

| |1/8 C. |Cinnamon | | |dinner |

|Loysens did not cook this |¾ # |Orichette Pasta |Boil pasta in water, drain excess.|Cury on Inglysh, |Douce: 2t sugar, 1t |

|with meat broth, as originally|3c. |Water |Put 1/3 cheese in bowl, Sprinkle |Caridoc |cinnamon, ½ t ginger|

|called for, I wanted it to be |1 # |Mozzerella cheese |with 1/3 douce, and top with |Fine herbs adapted |Herbs: parsley, |

|vegetarian friendly. | |Powder Douce |pasta, repeat layer . Stand. |from Platina, torta |sage, rosemary, |

| | |Fine Herbs |Serve. |of herbs. |thyme,mint. |

|Fruits in Season | |Apples Cantalopes | | | |

| | |Oranges Peaches | | | |

| | |Grapes | | | |

|Sugared Nuts |1 ¼ C |Sugar |Bring water to a boil, stir in |12.5 C | |

| |¼ c |Water |sugar. When it is clear, turn down|2.5 C | |

| |1 |Egg white |to a simmer and put top on pot for|10 | |

| |1 ½-2C |nuts |3 mins. Take top off and gently |24 C | |

| | | |boil until it reaches 250-260. | | |

| | | |Beat the egg white til stiff |Andalusian Cookbook,| |

| | | |enough to hold its shape. Pour |Caridoc | |

| | | |sugar syrup into egg beating | | |

| | | |continuously. Mix it with warm | | |

| | | |nuts. Spread out and let them dry.| | |

| | | |Do not go over 260. | | |

|Syrup of Lemon Lemonade |Equal Amounts|Lemon juice |Cook it until it takes the form of|Andalusian p. 279 |8:1Dilution |

| | |Sugar |a syrup. |Caridoc | |

|Aerter Med Flask |5 # |Split yellow peas |Soak peas if necessary. Cook 1 ½ |*1 Swedish recipe |For meat version I |

|Split Pea Soup |6 gallons |Water |hours. Can puree at this point. |from about 1577. |used a ham bone and |

| | |Bacon or salt pork |Add remaining ingredients. Simmer |Used yellow and |flaked the meat off |

| |2# |Onions |1 hour. Did not puree, just mashed|green peas. |with a fork. |

| |3T |Marjoram |a bit. | | |

| |2T |Ginger | | | |

| |to taste |Salt and pepper | | | |

|Hot Cider | |Purchased Packets | | | |

|Scented Toothpicks | |Toothpicks | |Cant remember where | |

|(Stecchi Profumati) | |Mint tea | |I got this one. | |

|French Baguette Rolls | |Purchased Bread Dough | | |22 dozen (264) |

|Olives | |Taso - purchased | | | |

|Raisins, Vanilla Wafers, Chex | |Purchased | | |Dixie Cups |

|Mix | | | | | |

|Gold Coins | | |Molded chocolate | | |

|Rosemary Olive Oil | |Olive Oil |Threw in some sage, thyme and | | |

| | |Rosemary |garlic too. | | |

*1 – The Horizon Cookbook; A treasury of 600 recipes from many centuries by American Heritage Press.

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