Lunch Menu 2004 BBPd A
Baronesses' Birthday Passe d'Armes 25 June 1504
Lunch menu & budget by Master Stefano d'Urbino (Alistair Ramsden)
30 people @ 600 g per person @ $5 per person = 18 kg for $150 = $8.33 per kg
- Watered wine
- Red wine 2 bottles (for watered wine) gratis
Egg, mushroom, cheese, garlic and herb pastries
Tthinly slice then lightly fry then cool mushrooms, mix with whisked eggs and mushrooms and grated cheese and finely chopped garlic and herbs and salt and pepper to make the filling mixture, cut rolled pastry into pieces, place a spoonful of the filling mixture on each pastry piece, fold and close each pastry with moistened fingers, brush with egg, thence bake in a moderately hot oven until done.
Cold roast meat
Wash meat, pat it dry, lard it, rub it with salt and spices, roast it covered in a moderately hot oven until done.