Saturday, November 11, 2017

A Rennaissance English Dinner Menu

First course: Pottage of Gourds and Spinach Tart

Second course: Meat Pears and Fried Beans

Dessert: Eggs in Moonshine

To Drink: Sweetened almond milk and Hypocrace

The pottage, tart, and beans are forgiving in their timing. The meat pears can be prepped in advance, but need to be cooked just before serving. The eggs are probably the most fussy dish, but to a modern palate it's still best to serve them last. The idea of a dessert course per se is more modern, but it's not out of place for the last course to be something small and sweet.

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