MENU R&J'S WEDDING

APPETIZERS

• Scotch Eggs
• Roasted Veggies
• Fresh Fruit
• Caviar
• Crab Martini

APPETIZERS

• Calamari
• Asparagus
• Grilled Mushroom
• Stuffed Shrimps
• Mozzarella

SOUPS

• Pappa al pomodoro
• ribollita

POULTRY

• Chopped Liver

SEAFOOD

• Oysters in Brunette

SAUCES

• Garlic Sauce with Almonds or Walnuts
• Cameline Sauce
• Mustard

DESSERT

• Apple Tarts
• Strawberry Tarts
• Marmelade
• Sugar bread
• Gingerbread

Drinks

• Weak honey 
• Wine
• Hippocras
• Stale Ale
• Buttermilk 

Equipment

• Forks were not used during feasts because the church 
• frowned upon them. 
• The kitchen equipment was: Brick ovens, Pots, Graters, 
• Cleavers and Gridirons. The eating utensils were: Serving spoons, 
• Butter spreaders, Soup spoons, Teaspoon, and Gravy ladles.

servers

• Servants of both families  would serve the meals
• The servants wouldn't have anything to eat unless
• everyone else was fed first.

Oysters in Brunette

• 1 1/4 cup of oyster
• 3/4 cup of liquid oyster
• 3/4 cup ale

Oysters in Brunette

• 1 1/4 cup of oyster
• 3/4 cup of liquid oyster
• 3/4 cup ale

Oysters in brunette

• 1/4 tsp salt
• a few shakes of pepper
• a pinch of saffron

oysters

• Take and shell the Oysters
• Strain the water from the Oysters and put it in a pot with the Ale
• Add a little bit of bread.
• Mix in the Ginger and Pepper
• Mix in the Salt and Saffron, then add the Oysters and serve with sauce

Sauce

• 3/4  cup Ale 
• 1/8 tsp cinnamon
• 2 slices of bread torn up and small 
• 3/16 tsp ginger
• 1/4 tsp salt

SAUCE

• Mix ale and bread 
• add all seasonings and simmer
• The sauce is fairly thick
• Serve with oysters and the dish is done

Strawberry tart

• 2 cups of strawberry
• 4 egg yolks
• 1/2 cup of breadcrumbs

strawberry tart

• 1/3 cup of sugar
• 4 tbs butter
• 1 8" pie crust

Strawberry tart

• Put the 4 eggs and breadcrumbs in a bowl.
• Add the sugar and the butter then mix.

Strawberry tart

• Blend the strawberries then mix with the rest of the filling.
• Bake crust for 10 minutes then add filling and bake for an 
• additional 20 minutes.

cinnamon soup

• 1 cup of cooked chicken
• 1 tablespoon butter
• 2 cups chicken broth
• 1/2 cup ground almonds
• 1 teaspoon cinnamon

cinnamon soup

• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon grains of paradise
• 1/4 teaspoon salt

cinnamon soup

• Cut chicken into small pieces and saute in  butter until 
• it starts to brown add remaining ingredients.
• Bring to a boil and simmer until thick serve hot.