[SCA-BMDL] Menu for Agincourt

[Jenn Strobel]

Here is the menu for Agincourt.

Items marked with a (V) are vegetarian. Items marked with a (GF) means that
there is a gluten-free option

Set on the tables before dinner is served: Bread and butter

*First Course*
Drawen Benes (V)
A hummus-like dish with white beans and onions with vegetable broth

Loseyns (V)
A layered noodle dish with cheese

Capouns in Councys
Chicken and eggs in a saffron and ginger sauce

Frytors of Erbes (V)
Herb fritters served with honey

*Second Course*
Salat (V)
A green salad fortified with herbs. The salad will be pre-dressed with
vinegar and oil.

Rasyols
Pork meatballs with eggs, cheese, and poudre douce fried in oil. A vinegar
sauce will be served separately.

Tart in Ymbre Day (V, GF)
An egg pie with onions, saffron, sugar, raisins, and poudre douce.

Roast Beef with Cameline Sauce
Beef with a heavily spiced sauce with ginger, cloves, cinnamon, salt, and
vinegar

*Third Course*
Appulmoy (V)
Apples with milk and honey. Traditionally this is made with Almond milk,
however, in deference to food allergies, this will be made with cow’s milk.

Rysshews of Fruyt (V)
A meatball of figs, raisins, apples, and pears fried in oil.

​If you have any questions, please contact Meesteres Odriana vander
Brugghe, via email at jenn.strobel at gmail.com.​
-- 
*Aude aliquid dignum*
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