Royal Luncheon for Pas d'Armes
Barony of Coeur d'Ennui

We served not only TRM's Calontir, but also TRH's Calontir, and the muses and all Landed Baron's and Baroness's who attended that day, plus a few friends of the Royals.

The menu consisted of
Suckling Pig (or reasonable facsimile of anyway) with three sauces.
Small Pears
Bread
Savory tartlets:spinach and cheese, mushroom and cheese, and gingered cheesecake.
Boiled Eggs stained with beet juice or onion skins or plain.
Individual Apple and Plum pies.
Carrots, Celery, and Almonds.

Here are some photos from the event. I hope that you enjoy them.

The spread with our fake suckling pig in the middle. The suckling pig's skin was made of a brioche dough, and the ears were carved turnips.

A closeup of the pig.

Another view of the table.

A photo with Kateryn de Develyn - Calontir Cook's Guild Head, who organized the luncheon.

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