A Tudor Banquet in Honour of King
Francis I of France
By Alexander J
Moneybury
January 2012

First Course
Fresh Baked White Bread
Twice Cooked Ham Stuffed with Apricots
(Boiled and Roasted)
Pheasant with Orange Sauce
Roast Mutton
Roasted Ox Tongue
Spit 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 Pie
Stuffed Fresh Trout
Served with more White Bread and Sweetened
Red Wine
Followed by Sweet Marzipan Treats


Last Course
Almond Leech
Gingerbread
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
