Service for Carolingian 30th Anniversary Event
Menu
First Course:
Green Salad
Lemon Dressing
Chickpea Salad
Winter soup
Manchets
Second Course:
Roast chicken
Pear sauce
Sauce for Pigeons
Carrots and Parsnips
Bread
Third Course:
Fish pie
Asparagus
Whole pear Pie
A banquetting table of sweets will follow the feast.
Ingredients of dishes:
First Course
Salad
Lettuce, Basil
Citrus Dressing
Lemon juice, olive oil, Orange juice
Chickpea Salad
Chickpeas, Almond oil, Lemon Juice, Salt, Cinnamon, Sage, Parsely
Winter Squash or Pumpkin soup
Pumpkin, Butternut Squash, Almond Milk (almonds, water), Salt, Pepper,
Butter)
Second Course
Roasted Chickens
Chicken
Pigeon's Sauce
Parsley, Vinegar, Onions, Garlic, Salt
Pear sauce
Pears, Olive Oil, Sugar, Cinnamon, Ginger, Saffron, Red Wine
Root vegetables
Parsnips and Carrots, Butter, Pepper, Ginger, Cinnamon, Sugar
Bread
Commercial bread- label available in kitchen
Third course
Trout pie
Trout, Salt, Ginger, Pepper, Cloves, Butter, Egg, edible silver paint
(Piecrust- Flour, Shortening, Sugar, and Salt)
Asparagus
Asparagus
Pear Pie
Pears, Sugar, Eggs
(Piecrust- Flour, Shortening, Sugar, and Salt)