Boar hunt 2005 is the second feast I’ve ever cooked. I started out with very big plans. Life intervened. The feast still came off well.. but I ended up re-using a lot of recipes from my last feast.
Theme: “Hunt and Harvest”
First Course:
Furmenty (v) with Venison
Capon Fricassee
Bourblier of fresh boar
Tourte (cheese and herb tart)(v)
Cabbage(v)
Soetletie, Bread Beasties(v)
Second Course:
Ravioli in white broth(v)
Fillets in Gelatine(pork chops in gravy)
Chickens Endorsed
Rich Pasties
Compot(Honey-Glazed Vegetables)(v)
Sallet of all kinds of herbes and flowers(v)
Citrus Sauce(v)
Soetletie, Pigges
Third Course:
Roasted Rabbit
Optimal Cameline(v)
Pears in a wine sauce(v)
Tartlets (deep fried meat filled dumplings)
Confetti(v)
Soetletie (Boar’s Head by Dorothea)(v)
(v) – Vegetarian