A Tudor Banquet in Honour of King Francis I of France

By Alexander JMoneybury

January 2012

First Course

Fresh Baked White BreadTwice Cooked Ham Stuffed

with Apricots (Boiled and Roasted)

Pheasant with Orange SauceRoast Mutton

Roasted Ox TongueSpit Roasted Mallard

Served with Flagons of Ale

Followed by Sweet Marzipan Treats

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 PieStuffed Fresh Trout

Served with more White Bread and Sweetened Red Wine

Followed by Sweet Marzipan Treats

Last Course

Almond LeechGingerbread

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