Sunday, May 15, 2011

Coronation Feast Menu

This was the menu I used for the Coronation feast of Darius IV & Alethea in the Kingdom of the East, on September 27th, 2008. This was a Byzantine feast by request of Their Royal Majesties. I will put up the recipes in the following posts. The sources used were primarily Byzantine Cuisine by Henry Marks and Flavours of Byzantium by Andrew Dalby; however, I had to do a lot of inferring based on oblique references that each of them uncovered. The only truly complete recipe I had was for the fish pottage, discussed in more depth in its own post.

First Course
  • Pottage of cabbage, cheese, fish, and eggs [cabbage, fresh cheese, tilapia, egg, onions, garlic, chicken broth, spices]
  • A salad of greens [spinach, cucumbers, endive, vinegar, garum]
  • Fritters with honey [wheat, oil, honey]

Second Course
  • Roast lamb with a garlic sauce [lamb, spices; sauce: garlic, vinegar, breadcrumbs]
  • A dish of pomegranates and barley [Pomegranates, pomegranate juice, barley]
  • Twice boiled leeks [leeks, garum, oil, cumin]
  • A dish of lentils and greens [lentils, lamb fat, chard, spices]

Third Course
  • Sweet pottage of rice [rice, milk, honey, walnuts, spices]
  • Sweet meatballs of chicken cooked in wine [chicken, egg white, wine, garum, honey, spices]

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