Feast Menu

The Head Cooks are dreaming about, and formulating, their Menus. The menus are tentative at this point, but give a good idea of the marvelous food the cooks are planning for us!

First Breakfast: Delicacies of the Loire Valley fit for Her Majesty

  • Tortes de harbe, fromaige, et oeuf (Pies of Herbs, Cheese, and Eggs) Source: The Viandier of Taillevent, pp. 296-297
  • Tartres de pommes (apple tarts with raisins) Source: Viandier de Taillevent
  • Jambon cuit: a honey glazed ham, baked and sliced; Pain Perdu Source: Apicius
  • Fruits of the Loire Valley: Plums, cherries, pears, grapes, oranges and apples presented fresh on platters
  • Accompaniments
    • Letuaire: a fruit jam made of apricots
    • Butter (molded pats on sideboard)
    • Honey
    • Orengat: Candied orange peels for garnish Source: Menagier de Paris, p.265/§352

Second Breakfast: German food from Rumpolt

  • Hand Stuffed Pork Sausage
  • Cooked Onion Salad
  • Elderberry Jam
  • Sour Cherry Sauce
  • Hungarian Cheese Sops served over bread
  • Fritters or  Armes Ritter

Luncheon: France

The cooks write: Our course is based on the long-term suit of Hercule Francois, Duc d'Alencon and Orleans, youngest son of Henri II of France and Catherine de Medici. Hercule, as he was named (the Francois was added or substituted after the death of his oldest brother, Francois II of France (Mary Queen of Scots first husband). Queen Elizabeth I was quite fond of him, and playfully addressed him as "My Little Frog". He was significantly younger than her, and there is no sign she was actually romantically attracted to him. Hercule was away from the French court from a young age, acting in his youth as an ambassador to the Spanish/Austrian Netherlands, and resident as ambassador there. Our course reflects the French influence, and the Dutch. Many of the French high court foodways, incidentally, were still new to them, having come in with Catherine de Medici.

  • Pork rissoles
  • Queen's Soup
  • Baguettes
  • Pear & cheese platter
  • Mangetout - Tiny sweet peas - subject to availability - or snow pea pods
  • Minces - Lightly steamed brussels sprouts served salad-style in an herb vinaigrette

Afternoon Tea: Mughal Indian/Persian (Akbar I)

First Tier - Savories

  • Samosas - savory pasteries, meat and vegetarian options
  • Cherry Rice
  • Kebabs/Meatballs

Second Tier - Scones

  • Almond Cookies served with 2-3 different preserves

Third Tier - Sweets

  • Paradise Custard- custard laced with rose water
  • Pastries


  • Rice Dish
  • Chicken and/or Fish in Sauce

Supper: Italy

From the cook: The dinner course will be presented by ambassadors from the Noble House of Medici, Dukes of Florence and Grand Dukes of Tuscany. The course will comprise the best of Italian food and culture to impress and inspire the heart of Her Most Serene Majesty, Queen Elizabeth.

The following menu is extremely tentative, the cooks are still testing and revising and scheming and eating well!

  • Roasted meat (lamb or beef depending on cost & availability) w/ optional sauces
  • Fava Beans
  • Squash
  • Ravioli (possibly w/ sauce)
  • Chicken in sauce
  • fritters
  • bread
  • period-style cheeses (the cheese making is already underway)

Dessert: British Isles

  • Rice Pudding, GF, DF, V
  • Cheese cake, GF, V, LC
  • French Bisket
  • Fruit Tartes
  • Lemon Gingerbread
  • Fine Cakes
  • Marmalade Apricot, Orange, GF, DF, V
  • Marchpane, GF, DF, V
  • Fruit and cheese, DF, V
  • Candied spiced nuts, LC, DF, GF