Masque Feast 2014

Masque Feast 2014
 
Dishes are listed in no particular order and may change. Feast Steward reserves to change dishes at the last minute due to availability and market price of ingredients. Any food allergies must be sent to the Feast Steward by February 20 (no exceptions). An updated list of ingredients for the dishes will be on each table and at the gate on the day of the event.
 
Scillas: Shrimp, celery seed, fish sauce, olive oil, white wine vinegar, egg yolks.
 
Ein Guter Braten: Beef roast, red wine, onion, beef broth, pepper, cloves, ginger, juniper berries, salt.
 
Szynka Duszona z Ogorkami (Ham Stewed with Cucumbers): ham, butter, onions, carrots, garlic, , parsley, ale, ham stock, cranberries, raisins, cucumbers, honey, vinegar, sour cream.
 
Taiarin a la Veniciano (Duchess Runa’s Cheesy Noodles): Chicken, pasta, Parmesan cheese, Romano cheese, butter, flour, milk, cream cheese
 
Honey Oatmeal Bread: Flour, oatmeal, honey, butter, yeast, salt, eggs, water.            
 
Quince Jam: Quince, sugar, water.
 
Asparagi: Asparagus, butter, garlic, cumin, salt and pepper
 
Rappe Armate (Armored Turnips): Turnips, Swiss cheese, butter, cinnamon, ginger, pepper.
 
Wastels Yfarced: bread, eggs, butter, bread crumbs, powder forte, salt, saffron, currents, apple juice, red wine, sugar.
 
Hais: Bread crumbs, dates, almonds, pistachios butter, sugar
 
Kolacha: Flour, salt, sugar, yeast, milk, butter, eggs, sour cream. Nut filling: Walnuts, sugar, lemon peel, butter, honey. Poppy Seed filling: Poppy seeds, milk, raisins, sugar, honey, butter.
 
Dysshe of Snowe: Cream, rosewater, sugar, egg whites
 
Wafers: Egg whites, milk, flour, sugar, olive oil.
 
Lemon Ice: Lemon juice, sugar, lemon peel, water.