Feast of St. Valentine’s Massacre: Menu

Feast of St. Valentine’s Massacre- Above the Salt Menu

Course 1

Platter 1

Platter of Small Birds

Oven roasted duck, game hens and quail

Jance

Creamy garlic sauce

Platter 2

Sausages with Pear Honey Mustard Sauce

Pork sausages with herbs and spices

Pottage of Leeks
Whole leeks braised in vegetable broth and flavored with herbs and almonds

Course 2

Platter 1

Soupe Jacobine

Shredded chicken with herbed gravy served over toasted bread covered in melted cheese, similar to an “open-faced sandwich”

Chicken quenelles, endored

Poached dumplings of minced chicken breast, colored with saffron

Platter 2

A Lenten Platter of Roast Fish in Sorrel Verjus on Decorated Rice

Roasted whole fish, carved at the table, with a lemony herb vinaigrette-like sauce, over rice cooked with almond milk, saffron, and toasted almonds

Stuffed “Crayfish”

Fried patties of shrimp and bread crumbs

ENTREMET

“Entremet” is the word used during this period for a “subtlety”, or foods decorated to resemble something else. It’s a surprise!

Course 3

Chyvrolee of “Venison”

Braised buffalo in a spicy gravy, similar to German sauerbraten
Frumenty

A soft rich pilaf of cracked wheat cooked in milk, butter, and saffron
Chard Tart

A raised pie of sautéed chard, spinach and ricotta cheese

Course 4/ Voidee
”Hypocras”

Red grape juice mulled with spices and honey (non-alcoholic)
Mulled cider

Apple cider mulled with spices and honey (non-alcoholic)
Wafers

Pizzelle-like cookies with various flavorings

Comfits

Candied nuts and fruits

Feast of St. Valentine’s Massacre- Below the Salt Menu

Course 1

Sausages with Pear Honey Mustard Sauce

Pork sausages with herbs and spices

Pottage of Leeks
Whole leeks braised in vegetable broth and flavored with herbs and almonds

Course 2

Pastez Nourroys

Meat Pies with ground buffalo, currants, cheese, pine nuts, onions, and herbs

Chart Tarts

A raised pie of sautéed chard, spinach and ricotta cheese

Course 3

Chyvrolee of “Venison”

Braised buffalo in a spicy gravy, similar to German sauerbraten
Frumenty

A soft rich pilaf of cracked wheat cooked in milk, butter, and saffron
Browned Vegetables

Onions, carrots and parsnips roasted in oil, salt and pepper

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