I just finished reading about the spice trade of medievel times and came across what I think is some pretty interesting menu's
They were served at a banquet for Pope Pius V, during the time that the spice trade became very expensive in Italy.
I'm not sur of the time period of this event, but i'm guessing somewhere in the mid 15th century?
First course
Cold delicacies from the side board
Pieces of marzipan and marzipan balls
Neapolitan spice cakes
Malaga wine and Pisan biscuits
Plain pastries made with milk and eggs
Fresh grapes
spanish olives
Procuitto cooked in wine, sliced and served with capers, grape pulp and sugar
Salted pork tongues cooked in wine, sliced spit-roasted song birds, cold, with there toungues sliced over them
Sweet mustard
Second course
Hot foods from the kitchen: roasts
Fried veal sweet breads and liver, with a sauce of aubergines, salt, sugar and pepper
Spit-roasted skylarks with lemon sauce
Spit-roasted Quails with sliced aubergines
Stuffed spit-roasted pigeons with sugar and caper sprinkled over them
Spit-roasted rabbits with sauce and crushed pinenuts
Partridges, larded and spit-roasted, served with lemon slices
pastries filled with minced veal sweetbreads and served with slices of procuitto
Strongly seasoned poultry with lemon slices and sugar
Slices of Veal, spit-roasted, with a sauce made from the juices
leg of goat, spit-roasted with a sauce made from there juices
Soup of almond cream, with the flesh of three pigeons for every two guests
Squares of meat aspic
Third Course
Hot food from the kitchen: boiled meats and stews
Stuffed fat geese, boiled lambard style and covered with sliced almonds, served with cheese, sugar and cinnamon
Stuffed breast of veal, boiled, garnished with flowers
Milk calf, boiled garnished with parsley
Almonds in garlic sauce
turkish-style rice with milk, srinkled with sugar and cinnamon
Stewed pigeons with mortadella sausage and whole onions
Cabbage soup with sausages
Poultry pie, two chickens to each pie
Fricassed breast of goat, dressed with fried onions
Pies filled with custard cream
Boiled calves feet with cheese and eggs
Fourth course
Delicaies from the side board.
Bean tarts
Quince pastries, one quince per pastry
Pear tarts, the pears wrapped in marzipan
Parmesan and Riviera chees
Fresh almonds on vine leaves
Chestnuts roasted over the coals and served with salt, sugar and pepper
Milk curds with sugar sprinkled over them
Ring-shaped cakes
Wafers.
This menu has a bit of finesse I would say, the near eastern influences are still recognizable but laid back.
cc
They were served at a banquet for Pope Pius V, during the time that the spice trade became very expensive in Italy.
I'm not sur of the time period of this event, but i'm guessing somewhere in the mid 15th century?
First course
Cold delicacies from the side board
Pieces of marzipan and marzipan balls
Neapolitan spice cakes
Malaga wine and Pisan biscuits
Plain pastries made with milk and eggs
Fresh grapes
spanish olives
Procuitto cooked in wine, sliced and served with capers, grape pulp and sugar
Salted pork tongues cooked in wine, sliced spit-roasted song birds, cold, with there toungues sliced over them
Sweet mustard
Second course
Hot foods from the kitchen: roasts
Fried veal sweet breads and liver, with a sauce of aubergines, salt, sugar and pepper
Spit-roasted skylarks with lemon sauce
Spit-roasted Quails with sliced aubergines
Stuffed spit-roasted pigeons with sugar and caper sprinkled over them
Spit-roasted rabbits with sauce and crushed pinenuts
Partridges, larded and spit-roasted, served with lemon slices
pastries filled with minced veal sweetbreads and served with slices of procuitto
Strongly seasoned poultry with lemon slices and sugar
Slices of Veal, spit-roasted, with a sauce made from the juices
leg of goat, spit-roasted with a sauce made from there juices
Soup of almond cream, with the flesh of three pigeons for every two guests
Squares of meat aspic
Third Course
Hot food from the kitchen: boiled meats and stews
Stuffed fat geese, boiled lambard style and covered with sliced almonds, served with cheese, sugar and cinnamon
Stuffed breast of veal, boiled, garnished with flowers
Milk calf, boiled garnished with parsley
Almonds in garlic sauce
turkish-style rice with milk, srinkled with sugar and cinnamon
Stewed pigeons with mortadella sausage and whole onions
Cabbage soup with sausages
Poultry pie, two chickens to each pie
Fricassed breast of goat, dressed with fried onions
Pies filled with custard cream
Boiled calves feet with cheese and eggs
Fourth course
Delicaies from the side board.
Bean tarts
Quince pastries, one quince per pastry
Pear tarts, the pears wrapped in marzipan
Parmesan and Riviera chees
Fresh almonds on vine leaves
Chestnuts roasted over the coals and served with salt, sugar and pepper
Milk curds with sugar sprinkled over them
Ring-shaped cakes
Wafers.
This menu has a bit of finesse I would say, the near eastern influences are still recognizable but laid back.
cc
