<h2></h2><h2>
</h2><h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">This year’s Agincourt
feast is based on the theme of “Tournament Foods". Each course features
foods that may have been available for sale around the site of a Fourteenth
Century tourney. I have elected to focus on the cuisine of Fourteenth Century Northern
France as I particularly enjoy cooking from <i style>Le
Menagier de Paris</i> (Trans. Janet Hinson) and <i>Le Viandier de Taillevent</i><span style> (Trans: James Prescott) and the location of
the BMDL and Northern France are within six degrees of each other, which
indicates similar climates and therefore similar seasonal foods<font>. <font>If you have any questions, or need additional information, please contact me at <a href="mailto:jenn.strobel@gmail.com">jenn.strobel@gmail.com</a>.</font><br>
</font></span></span></h2><h2><span style="font-size:13.0pt;font-family:"Calibri","sans-serif"">First Course</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Geneva Pies (Le Viandier)</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal"><br>
A coffyn filled with pork spiced with poudre fort, topped with roasted chicken
quarters, and decorated with flags of the Kingdom and the Barony.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Rissoles (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">Pork encased in a crust fried in olive oil.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Thin Pancakes (Le Viandier)</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal"><br>
Pancakes of flour and eggs in the fashion of Blaunche escrepes, a 13<sup>th</sup>
century French recipe.</span></h2>
<h2><span style="font-size:13.0pt;font-family:"Calibri","sans-serif"">Second Course</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Baked Hare (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">Rabbit that has been parboiled, larded, and roasted. Served with a
cameline sauce.<br>
<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Cameline Sauce (Le Viandier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">This is a vinegar-based sauce with ginger, cinnamon, cloves, grains of
paradise, mace, and long pepper. The original calls for breadcrumbs but this is
being left out of this interpretation in deference to the modern palate.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Seeded Soup (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">A chicken and onion soup spiced with ginger, cloves, long pepper,
grains of paradise, and wine. Served with bread and butter.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Browned Vegetables (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">Carrots, parsnips, and turnips browned in lard.</span></h2>
<h2><span style="font-size:13.0pt;font-family:"Calibri","sans-serif"">Third Course</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Beef Kebabs (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">Roasted beef served on skewers.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Parti-Colored White Dish (Le Viandier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">This is a thickened and sweetened rice dish colored red and white in
honor of our Kingdom.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Cabbage (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">This is cabbage done in the style recommended for cooking beet leaves –
cabbage cooked in salted water and then tossed in olive oil.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Fourth Course</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Hippocras (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">This is a spiced wine. I will be using grape juice so that everyone may
partake of the drink.</span></h2>
<h2><span style="font-size:11.0pt;font-family:"Calibri","sans-serif"">Wafers (Le Menagier)<br>
</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";font-weight:normal">Sweet wafers made of flour and eggs.</span></h2>
-- <br><i>Aude aliquid dignum</i><br>