|
First Course Marinated Olives| Crusty Bread | Fritters | Sherried Sausage | Garlic Soup Second Course Pork loin stuffed with Pine Nuts | Aubergine and Cheese | Peaches in Wine Third Course Crusty Bread | Braised Oxtail | Sweet Potato Confection Fourth Course Torta with Garlic Alioli | Beef Tenderloin in Garlic Sauce | Fresh Fruit and Silvered Jordan Almonds Drinks included Lemon water, Faux Sangria and Faux Spiced Wine Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL. Springtime in Seville ©1999 Earl Bless |
RETURN to: Feasts Within the Society for Creative Anachronism
A Boke of Gode CookeryFeasts Within The Society for Creative Anachronism
© 1997-2002 James L. Matterer
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence