This menu is derived from a set of October menus from Bartolomeo Scappi's Opera d'ell'arte de cuccinare, which can be found on Louise Smithson's website.

Course One - From the Sideboard

• Biscotti - Recipe and Preparation by Louise Smithson (Baroness Helewyse de Birkestad, OL)
• Twisted Bread of Milk and Sugar
• Sausage (with Fennel)
• Olives
• Grapes
• Roman Macaroni
• Salat of Apples and Onions

Entrement

Course Two - From the Kitchen

• Roasted Rice
• Salat of Asparagus
• Mushroom Tart
• Shrimp
• Beef Roast with Black Grape Sauce

Course Three - From the Sideboard

• Wafers
• Snowe
• Marzipan Torte with Raspberry sauce garnish
• Sugared Nuts - Walnuts - Recipe by Daniel Myers (Master Edouard Halidai)
• Cheese Slices - Asiago
• Candied Orange Peel - Recipe and Preparation by Kathy Thomas (THLady Wulfwen Atte Belle)
• Homemade Comfits - Instructions by Elise Fleming (Dame Alys Katharine, OL)
• Rosewater Scented Toothpicks

Beverages

• Lemonade
• Water

A copy of the feast booklet on the tables can be obtained here.

© Copyright 2008 Kristen Sullivan