Research Dumping Grounds

Mists Bardic Feast September 11, A. S. XXXIX
Bard of the Mists: Lady Elsa Saxenkammer
Head Cuisinière: Lady Sylvie la chardonnière
Autocrat: Lady Edith de Laufare

First service from the sideboard (12:30-ish)
Pique the appetite. Tasty things that make you hungry.
Sausages served cold
Savoury Melted Cheese
Fresh sliced apples, pears, carrots, cucumbers, celery
Bread

First Round of Bardic Competition (1:15-ish)

First service from the kitchen (3:45-ish)
Fill your hunger. Satisfy the feaster.
Winter Squash Soup Fringed with Saffron
Honey-Glazed Vegetables
Roast Chicken
- Cameline
- Citrus sauce
- Summertime Cerulean Blue Sauce
- Black Pepper Sauce
- Cow’s Milk Jance
- Green Garlic
Marbled eggs
Sweet Leache

Second and final service from the kitchen (5:30-ish)
Interesting dishes with great flavors.
Soebtlety of marzipan
Bourblier of fresh boar
Tourte
Sallet of all kinds of herbes and flowers
Decorated rice
Pears in wine sauce

Second and final service from the sideboard (7:15-ish)
Levata la tovaglia, little things to finish.
Prince Biskets of many colors
Candied lemon and lime peels
Confetti
Scented and colored toothpicks

Site Closes (10:00-ish)
At 10:01-ish if you’re still here you’re on cleanup crew.

For more information contact:
sylvie@fibergeek.com or edith@sparklefreak.com

Special thanks to:
Quiznos™ at Second and Folsom in San Francisco,
The Village Blocksmith,
Joan the Harper and Bruce the Cart Driver,
Baroness Eilis O’Boirne,
Duke Fredrick of Holland,
Province of Silver Desert,
and the many, many people who helped with planning, cooking, serving, cleanup and moral support.

It has been my pleasure,

Lady Sylvie la chardonnière
Head cuisinière

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

First course:
Venison with Furmenty (venison in gravy with a wheat berry side)
Capoun in Salome (Chicken in a saffron almond milk sauce)
Buttered Wortes (wilted greens in butter)
Pies de Payrse (Pork pies with currants, dates and cinnamon)
Soppes Dorrey (Onion Soup)

Second course:
Boublier of fresh Boar (Pork cooked in vinegar with spices (very very flavorful and tender))
Decorated Rice (Essentially rice pudding with cinnamon)
Sallet of many herbs and flowers (Green Salad with lots of herbs, decorated with rose leaves)(rose leaves are very tasty)

Last course:
Boars Head Soetlety (A “boar’s head” made of fruit cake and marzipan)
Pears in Wine (Pears cooked in red wine with syrup)

Some details:
We had 80 guests. We had 15 lbs of Venison, 28 lbs of chicken, 36 lbs of pork roast.. and 24 pies.

Lessons:
I took off Thursday and Friday from work, did all my shopping on Thursday and most of my prep on Friday. I had 7 people who helped me in the kitchen.

We sent out all of our courses on time.. and there was only one dish I wasn’t terribly happy about (the onion soup). All the other dishes were very tasty and seemed to please the feasters. Even the soup was “ok” but I know I could have done better. Next time I’ll use white wine and start by making an onion stock. The onions went out -very- purple from the red-wine.

Red-wine and onions (or pork flesh) do not go together. Use white wine instead.
Also, if you’re making cooked cabbage, use green OR red, don’t mix them. The red cabbage changed to a kind of interesting teal color.. which was tasty.. but off-putting.