St. George’s Menu

Don’t you love when a menu just comes together?

1st Service
Steamed mussels with verjuice, fresh parsley and pepper
Mushroom tarts with cheese
Olives and Sciaenas
Cress and Mint with Vinegar (salad)
Soup of New Peas with smoked bacon and croutons

2nd Service, 1st Platter
Trout wrapped in bacon, served in pastry “coffyns”
White Leeks
Smothered rice

2nd Service, 2nd Platter (served immediately after 1st platter, so people have something to
Roast Beef
Green garlic sauce
*Carved at Table*

Entremet- TBD

3rd Service
Grilled pears
Cheese Waffles
Taillis (a sliced, steamed bread pudding with dried fruit and nuts)
Jacobin Sops (hot, open-faced sandwiches of sliced bread, covered with melted cheese, and then doused with shredded chicken and herb gravy. Divine.)


Candied spices
Faux Hypocras

One thought on “St. George’s Menu

  1. Oh dear, another one lost forever to teh food industry 😉 When I tell peeps how to ‘recycle’ their chickenleftovers I always warn them that after that there will be no going back 😉 (It is like biastape, once you used it, you can become adicted;)))
    COngratulations on a feast well done, the reason I wanted to comment was your ‘mushroom’ sort. Regular ‘Wiesenchampingnons” who are the wild brother of your regular whitecaps, when you find them and pick them and cut in half young and fresh are: pinkish in the core, and the cap is firmly closed. so while you may not have gotten the ‘freshest’ ones you definitely got the RIGHT KIND. I have sometime been able to get such superfresh mushrooms back home in the market. but it was Rare. and I found a few wild once and I was reluctant to eat that at first because they did look ever so slightly different than the ones I buy and I ain’t no expert and didn’t live in a ‘schwammerlregion’ where you can simply take your finds to the pharmacy and they will tell you that everything you picked is worthles …äerrhhm.well, they will tell you which ones are edible and which ones are poisonous. BUt I can now tell you that it is simple whitecaps. It simply is supposed to be like the stuff they got: from meadows (lots of whitecaps these days are raised with no sunlight) and superfresh. and kudos to the realizing the ‘preconceptions’ part on your own.

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