Collwen- Woman of varied worlds

Baring any emergency changes, this is the plan for Barleycorn.
If anyone has any issues contact the head cook... whose phone should be back on this week, or myself.

The Feast

First Course
Salad bread
Bread spreads
Pickles
Olives and capers with vinegar and oil
Marinated mushrooms

Second Course
"Carrots" of white meat chicken (savory), and "Pears" for dark meat chicken (sweet), on a bed of barley with accompanied sauces
Lombarde tarts - tart shells with cooked beets with honey and cinnimon, topped with sour cream and crystalized ginger
Root vegetables roasted and dressed with white wine vinegar

Interum
Cressee - woven pasta dough on a bed of grated cheese with drizzled butter (the pasta is colored)

Third Course
Stuffed roast pork loin with onion garlic sauce
Fried gourds with crispy fried parsley
Beans in carraway sauce with carmelized onions

Subtlety table (not done by Patricia or Collwen)

Day Board

Slightly Pickled Cabbage (non-mayonaise coleslaw, but not pickled enough to become saurkraut)
Chicken Plum Mini-bread Bowls
Crudite
Bread and Rolls
Honey Butter
Garlic Herbed Butter
Hard Boiled Eggs
Stuffed Eggs with Raisin Sauce
Assorted Cheeses and Sausages
Beef and Barley Meatballs with Cameline (cinnamon) sauce, Mustard sauce, and Sauce Vert
Cherry Cheese Tart
Ginger Bread

Drinks
Lemonade, Sekanjabin (persion mint drink), and Ice Water