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A Tudor Banquet in Honour of King Francis I of France

A Tudor Banquet in Honour of King Francis I of France. By Alexander J Moneybury January 2012.  First Course . Fresh Baked White Bread Twice Cooked Ham Stuffed with Apricots (Boiled and Roasted) Pheasant with Orange Sauce Roast Mutton Roasted Ox Tongue

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A Tudor Banquet in Honour of King Francis I of France

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  1. A Tudor Banquet in Honour of King Francis I of France By Alexander J Moneybury January 2012

  2.  First Course  • Fresh Baked White Bread • Twice Cooked Ham Stuffed with Apricots (Boiled and Roasted) • Pheasant with Orange Sauce • Roast Mutton • Roasted Ox Tongue • Spit Roasted Mallard • Served with Flagons of Ale • Followed by Sweet Marzipan Treats

  3.  Second Course  • Boiled and Baked Boars Head Decorated with Lard and Apples • Roast Peacock Stuffed in a Cured Peacock Skin • Rabbit, Duck and Hare Stew with Redcurrant Sauce • Meat Pie • Stuffed Fresh Trout • Served with more White Bread and Sweetened Red Wine • Followed by Sweet Marzipan Treats

  4.  Last Course  • Almond Leech • Gingerbread • A Tudor Rose Fondant Cream • Jam Tart Conceit - King Henry VIII Coat of Arms • All Served on Sugar Plates with Sweetened Red Wine • Presentation of the Pastry Deer to King Francis I of France

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