There is more to come on this page! There are some photos still floating around and certainly the cookbook needs to be finished. Keep checking back.

What a feast! We had 18 people and fed everyone very, very well! This was a seven-course feast based on the period books, Le Viandier de Tallivent and Le Menagier de Paris, although there were dishes from other manuscripts from the same era and a few that just fit or had been requested. We dropped a few dishes at the last minute as people dropped out, but the ingredients had already been purchased. …and there are lots of leftovers….

We had a major camera failure during the feast, due to someone hitting the “video” button on a camera that doesn’t really do well with those, so pictures of some foods didn’t happen. 😦 Pictures were taken by a number of folks on Anja’s camera, plus Amy and Jay took a lot. This means that a number of the pictures of finished dishes on the page that this will transfer to, were actually taken at potlucks and other times when we did the trial runs on the foods.

Meetings are on time this week!

  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • Next Potluck – 3/17, 4/21, 5/19, 6/16

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

The Hall

Prep – Loren did at least 3 trips fetching things from the shop, which is where we staged most of the foods. He did another trip to Newport to fetch James and some last-minute things and a 5th trip to pick up the foods that stayed at Sasha’s overnight. While that was going, Anja (and then others as they wandered in) first set up the kitchen and sorted out the boxes onto counters, work table, fridge and pass-through and then “decor” boxes out to the main room.

Eventually, James, once he was there, set up the tables and chairs out front, the solar and then finished up the prep on the helpers table. By noon that was becoming the snack table.

Foods for helpers – bagels, butter, fruit, hot spiced cider – Anja got a mulled cider going almost as soon as she got to the site, that had cardamom pods, star anise, nutmeg, whole cloves and cinnamon sticks in it.

Morning Cookery – …started with the soups

A lot of prep work was done, getting the crockpots of soups and meats put together, lining things up on the pass-through to be served and matching serving dishes with various foods.

Afternoon spread 


  • On Tables – Breads, Potted cheese, Tvarog, butters, pickles, jam, Various waters, sekanjabin
  • 1pm – Served hot sausage rolls
  • 2pm – Added more bread, butter, pickled eggs
  • 3pm – Served Fried Cheese
  • 4pm – Added pickle.

Afternoon activities – Lots of things going on from embroidery to inkle-weaving to calligraphy and lots of other projects!

Aesa worked on an embroidery project all day.

…and Anja did a short talk on the research behind the feast.

Entertainment – …was pretty much Wilhelm and Estella with others chiming in on the ones they knew. …and they kept it up well into the feast! Both of them sang songs. Estella played her guitar and Wilhelm accompanied on his recorders when he knew the song. It sounded like Wilhelm also told a story or three. It was fantastic! Loren had set up a Bard in a Box and it hardly was needed.

Various people – We asked people to do selfies, but not everyone managed it.

Feast and Miscellaneous pix

Kitchen and Clean-up

1st course – Soups

  • Applade Ryalle
  • Cassia Soup
  • Green Bruet – egg and cheese soup.

Sauces included: Sauce Bob, Garlic Cameline Sauce, Purple Mustard Sauce, Ginger Jance, the onion sauce from the pork roast and the Yellow Pepper Sauce with the fish.

Sauces clkws from bot left: Garlic Cameline, Sauce Bob, Ginger Jance

2nd course – Subtlety

  • Subtlety – Poulaille Farcie
  • Golden Dragon eggs (everyone)
  • Red Dragon eggs (swimming sausage) (not made)
  • Cumin Almond Chicken (everyone) Sauce
  • Lemon water

And the Tallivent Chicken!

Cumin almond chicken

3rd course – Pork 

  • Pork with Tallivent onion sauce
  • Green salad
  • Honey-Ginger Carrots
  • Strawberry sekanjabin
  • Tallivent Pork Roast with onions (just started)

4th Course – Fish (no pix)

  • Poached Fresh Tuna with Yellow Sauce from Feast at Talmont
  • Parry of Pesoun
  • Sweet Tisane

5th Course – Pie/Tart

  • Mushroom Tart
  • Egg/Cheese pie
  • Une Faire Tarte (veg/cheese tart)

6th Course – Sweets

  • Golden Toasts (not made)
  • Tailliz
  • Mint water

7th course – Nibbles – set out for snacking, after, or to take home

  • Persian Boobs
  • Seed cakes (not made
  • Spiced nuts
  • Marzipan cookies

Cookbook – Will appear here at some point in the next couple of weeks. 


Total of 18 people.

divider black grey greek key

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 96+22 = 118 plus 25 pouches for block-printing, 8 bookmarkers, 24 bottles of gall ink, 22 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)

Total as a Household = 3802 handed off

moving writing pen motifIn ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 2/11/19 and published 2/22/19 (C)M. Bartlett
Last updated 2/22/19