ClancyDay-fst-art – 6/10/05
"Clancy Day Feast" by Dame Hauviette d'Anjou. A copy of the handout for the feast.
NOTE: See also the files: feasts-msg, headcooks-msg, p-feasts-msg, Run-a-Feast-art, feast-menus-msg, feast-serving-msg. child-kitchen-msg, Fst-Menus-art.
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NOTICE -
This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium.
These files are available on the Internet at: http://www.florilegium.org
Copyright to the contents of this file remains with the author or translator.
While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.
Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
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Clancy Day Feast
The Field of the Cloth of Gold, A.S. XXXI
by Dame Hauviette d'Anjou
The First Service at Supper
Manchet and assorted butters
specially baked light wheat loaf served with cinnamon, chive, and sweet butters
A Sallet
Assorted herbs, lettuces and fruit seasoned and tossed with a red wine vinaigrette dressing
Salmon Baked in Pastry after the French Fashion
A mild salmon and cheese filling baked in puff pastry spiced delicately with saffron, cloves and white pepper.
Arboulastre or Herbolace
Spinach, herbs and cheese compliment this simple baked egg omelette.
Alunder of Beef
Roast of Beef stuffed with parsley, thyme, sweet raisins and butter gently spiced and baked in a red wine and cinnamon sauce.
Wardens in Conserve
Pears preserved in a honey and white wine syrup spiced with fresh ginger and whole cinnamon.
Comfits and Orengat
Aniseed and Coriander candies accompanying bitter-sweet candied Orange peel
The Second Service at Supper
Vegetables, Preserved and Fresh
Carrots and Cauliflower pickled in a tangy vinegar brine accompanied by fresh Cucumber and Radish salad.
Roasted New World Bird with Sauce Orangers
Roasted Turkey served with orange wine sauce.
Macrows
Egg noodles and three cheeses are combined in a buttery sauce and baked to perfection
Venison Pasty
Flaky handmade crust encloses a rich venison, mushroom and smoked bacon filling.
Fried Beans
Sweet butter and fresh garlic enliven this simple dish of fried onions and garbanzo beans.
A Dish of Snow with French Wafers
An incredibly light and refreshing whipped cream and meringue subtlety, served with fresh apple slices and lace like hand pressed wafers
Comfits and Candied Ginger
Caraway candies and a potent Candied Ginger (beware, one or two will clean your palette, several may clear your mind)
This menu is not conclusive of ingredients, please see your server for details
In 1520, a summit meeting between Henry the VIII of England and Francis I of France was arranged in an attempt to improve relations between the two countries. The grandeur of the gathering was beyond anything known in Europe at that time. A number of structures were built for the event including a reproduction castle, an enormous banquet hall, exquisite pavilions and a tournament field to accomodate the thousands of jousters, courtiers, and attendants.
Our feast will not be as long nor contain as many dishes as was served to the two monarchs. I will strive, however, to provide a feast that is as true to the form and substance of the Tudor period as possible.
The main source of recipes and sample menu was "A proper newe boke of cokerye 16 C." Catherine Frances Frere Ed. (1913). which is part of A collection of medieval and renaissance cookbooks compiled by Duke Cariadoc of the Bow and Duchess Diana Alena 4th edition.
Thanks to all those who helped make this feast possible.
Celebration of the Ages
For those of you who are interested, I have written this brief synopsis of the method behind my madness. You may wonder why I have prepared a feast of such vast differences in age and style. Overall, the three removes of this feast span a total of 1400 years. Explored is the height of the Roman Empire (40 A.D.) through the establishment of Jorvick Viking and Celtic communities (900 A.D.) into the riches of the Late Middle Ages(1350-1450) of Western Europe. Each remove has been fashioned for the high table, which would be served to the most noble of persons
In my studies of these periods, I formed an impression of each age with regard to its prominent flavours and its character as a reflection of its trade practices. It is in this light that I have prepared this feast.
The luxuries enjoyed by the citizens of the Roman Empire were evident in its adapted Greek gastronomy. From Apicius, I found that the prominent flavours involved the employment of salt (even in the use of extremely salty sauces derived from the garum fish), all manner of peppers, honey, wine, unleavened bread and pork as the meat of choice . The character of the meal was that it was taken while reclining and this dictated that foods be eaten easily by hand. The appetite of the Roman Empire was carried along with its soldiers, and influenced the culinary practices of the cultures they encountered.
The Jorvick Viking and Celtic communities were limited by the endeavors of viking and an isolated environment. The result was the prominent flavours of cereals and grains, white dairy products, woodland fruit and nuts, honey, and in addition to the use of salt and pepper was the occasion of an imported spice such as cinnamon. The meal was characterized by the "pottage" or stew which afforded the source of protein to be extended by grains such as barley or oats.
Finally, again we see the rich augmentation of foods as a result of the trade routes of the late Middle Ages. The influence on the prominent flavours includes the extensive use of combined spices such as nutmeg, ginger, cinnamon, saffron and cloves employed in all manner of sauce. The import of sugar resulted in a new genre of confection and flavour was altered likewise. In a time of ostentation, the character of the 14th & 15th Century table was one of illusion: not only in the use of heraldic display, but the making of food into that which it was not.
In this short synopsis, I have not provided you with any documentation but would be pleased to discuss these matters another time. You see, I have a few people to feed.
In Service to the Dream,
by Dame Hauviette d'Anjou
Please indulge me while a take a moment to acknowledge the individuals who have helped to make this day possible;
Baronesa Maestra Dulcinea Maria Magdalena von Muhlberg y Aguilar (whew!)...my teacher, friend and source of continuous support.
Catrina Morand... my student and helper and reminder that giggling madly while making stew is what it's all about.
Dame Cadfan... my sister in photocopy, confident and gentle reminder to keep my tongue in cheek.
Lady Ailikn Olafsdattir..an endless source of valuable insight, friendship, and great resource in the area of Viking and Anglo-Saxon gastronomy.
Ilya Scott... for her efforts and hilarity while concocting confections
The House Darkyard... a tribute to the members of this house for their guidance and friendship.
The House Argus... for the inspiration and encouragement and most of all for being my test victims.
The many helpers in the kitchen this day (without whom this feast could not be done)
Finally and most importantly, my sweet husband Raymond D'Anjou...without his support, love and understanding (and hours peeling, chopping etc.) I could not have enjoyed this task so much!!!!
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Copyright 1997 by Channon Mondoux, 6924 Angling Road, Portage Mi 49024. <channonmondoux at yahoo.com>. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.
To view more of Channon Mondoux’s work go to her website: www.rencuisine.com or email her at: info at rencuisine.com
If this article is reprinted in a publication, I would appreciate a notice in
the publication that you found this article in the Florilegium. I would also
appreciate an email to myself, so that I can track which articles are being
reprinted. Thanks. -Stefan.
<the end>