The Food...the drink

[napthali]

I find the amount of detail thats given to food and drink to be quite remarkable....these descriptions take up a fairly significant portion of the book.

I've had mead (or something close to it) I've got to try hippocras

These other dishes caught my eye:

the Dornish dishes with fiery peppers and eggs
Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (and I don't even eat meat)
Lemoncakes
Roundels of elk stuffed with ripe blue cheese
Cheese-and-onion pies
Sweetcorn fritters
Oatbread baked with bits of date, apple, and orange
Trout cooked in a crust of crushed almonds
Honeycakes baked with blackberries and nuts
Those blood oranges
Iced milk sweetened with honey
I would love to sample all those wines..especially the Dornish summerwines and the Arbor Gold

These dishes, also, caught my eye..but in a :yuck: kind of way:
Jellied calves' brains
A creamy soup of mushrooms and buttered snails
Snails in honey and garlic
iBlood sausage

Were they joking about the jellied unborn puppies brains?
There's a page on westeros.org with all of the meals..


What would you order from the menu?

 

[Adasunshine]

Oooh, not sure but if I was forced to choose something then....

To start I'd have the Blandissory
Main I'd go for Roundels of elk stuffed with ripe blue cheese
Dessert I'd have to go for the honeycakes

And to wash it down, a nice cool mead or if in non alcoholic mode, iced milk with honey

It all sounds rather rank though, all except the honeycakes, milk & mead!

xx

 

[napthali]

yes..it does..I'm surprised they're not all walking around with gout and dropping dead from heart attacks..lol

 

[Adasunshine]

lol

xx

 

[sawtooth]

yes..it does..I'm surprised they're not all walking around with gout and dropping dead from heart attacks..lol

Ha ha. . .too funny. LOL indeed.

Given the death rate attributable to causes other than food so far in ASOF&I, I don't get the impression that GRRM is planning slow ends by the culinary arts for an main characters.

However, there was Joffrey!!

I personally would skip the pie.

 

[Trey Greyjoy]

I have to say that reading about Lord Mormounts mulled wine has made me very curious to try it sometime. I feel like I can almost taste it and feel the warmth of it as I sit in the camp beyond the wall.

 

[murphy]

Ha ha. . .too funny. LOL indeed.

Given the death rate attributable to causes other than food so far in ASOF&I, I don't get the impression that GRRM is planning slow ends by the culinary arts for an main characters.

However, there was Joffrey!!

I personally would skip the pie.

Wouldn't the cheese and onion pie be something like a quiche? That could be quite tasty, as long as you sauteed the onions first.

 

[napthali]

Ha ha. . .too funny. LOL indeed.

Given the death rate attributable to causes other than food so far in ASOF&I, I don't get the impression that GRRM is planning slow ends by the culinary arts for an main characters.

However, there was Joffrey!!

I personally would skip the pie.

kof..kof ..lol

 

[edott]

i remember Julian May doing the same thing in her Books. made me think that perhaps there should be a list of recipies at the back of the book.

 

[napthali]

i remember Julian May doing the same thing in her Books. made me think that perhaps there should be a list of recipies at the back of the book.

thank goodness for the net (I'm old enough to remember a time when there wasn't..lol) I actually looked up some of that stuff...

Julian May is a woman ???:shocked:

 

[murphy]

(snip)

Julian May is a woman ???:shocked:

Why so shocked?

 

[napthali]

I think just the name..I assumed she was a he

 

[napthali]

I've made my quota so now i can post this

Here is a list of all the foods..I'm not sure if FFC is included

• Summerwine is red, with a sweet and fruity flavor (I: 12, 41)
• Roasted meats (I: 41)
• Fresh bread (I: 41)
• Pewter cups and mugs (I: 41)
• Honeyed chicken (I: 43)
• Roasted onions, dripped in gravy (I: 44)
• Trenchers (I: 44)
• Spiced wine (I: 46)
• Beer (I: 74, etc.)
• Honeyed duck (I: 82)
• Sausage (I: 84)
• Pastries (I: 84)
• Honeyed wine (I: 84)
• Blackberry preserves (I: 113)
• Mint tea (I: 113)
• Soft-boiled eggs (I: 113)
• Bacon (I: 113)
• Lemon cakes (I: 119)
• Crab (I: 171)
• Pomegranate (I: 172)
• Sweet pumpkin soup (I: 181)
• Ribs roasted in a crust of garlic and herbs (I: 181)
• Suckling pig (I: 208)
• Pigeon pie (I: 208)
• Turnips soaked in butter (I: 208)
• Dates (I: 211)
• Iced milk sweetened with honey (I: 211)
• Pork pie (I: 223)
• Blueberry tarts (I: 225)
• Blood melons (I: 234)
• Silver goblets (I: 235)
• Sweetgrass (I: 250)
• Strawberries (I: 250)
• Salads of sweetgrass, spinach, and plums (I: 251)
• Sweetbreads (I: 251)
• Trout baked in claw (I: 251)
• Snails in honey and garlic (I: 251)
• Thick soup of barley and venison (I: 251)
• Baked apples fragrant with cinnamon (I: 251)
• Lemon cakes frosted in sugar (I: 251)
• Pepper (I: 257)
• Drinking horns (I: 257, etc.)
• Dark, strong beer (I: 259)
• Black bread (I: 261)
• Boiled goose eggs (I: 261)
• Oranges (I: 261)
• Lamprey pie (I: 299)
• Mead (I: 327)
• Boiled beans (I: 343)
• Dish of peas and onions (I: 343)
• Pitchers of cream (I: 362)
• Sweet orange-scented wine (I: 362)
• Sour red wine (I: 371)
• Rack-of-lamb baked in garlic and herbs, garnished with mint (I: 372)
• Mashed yellow turnips in butter (I: 372)
• Salads of spinach, chickpeas, and turnip greens (I: 372)
• Iced blueberries and sweet cream (I: 372)
• Strawberry pies (I: 396)
• Blood oranges (I: 397)
• Porridge (I: 397)
• Boar with an apple in its mouth, skin seared crisp (I: 422)
• Applecakes (I: 430)
• Blood sausage (I: 431)
• Sweet Dornish summerwines (I: 492)
• Dry red wine from the Arbor (I: 492)
• Garlic sausage (I: 566)
• Apricot tarts (I: 599)
• Cherries (I: 602)
• Buttermilk (I: 623)
• Sweet biscuits (I: 623)
• Beef-and-bacon pies (I: 647)
• Boiled eggs (I: 652)
• Ham steak (I: 652)
• Plums (I: 652)
• Lemon in beer (I: 652)
• Salted beef (THK: 464)
• Fried bread (THK: 489)
• Pease porridge (THK: 504. TSS: 120)
• Salt fish (II: 9)
• Fish stew (II: 17)
• Boar cooked with apples and mushrooms (II: 45)
• Honeycomb (II: 58)
• Oxtail soup (II: 90)
• Summer greens tossed with pecans (II: 90)
• Red fennel (II: 90)
• Crumbled cheese (II: 91)
• Crab pie (II: 91)
• Spiced squash (II: 91)
• Quails drowned in butter (II: 91)
• Wheels of cheese (II: 102)
• Sweetcorn eaten on the cob (II: 103)
• Minced lamb with pepper (II: 115)
• Oatmeal (II: 123)
• Peppercrab stew (II: 124)
• Salt cod (II: 124)
• Capon (II: 183)
• Brown oatbread (II: 183)
• Stewed plums (II: 192)
• Stuffed goose sauced with mulberries (II: 195)
• Cream stews (II: 195)
• Potted hare (II: 199)
• Acorn paste that tastes awful, but can be eaten at need (II: 214)
• Wine sweetened with honey and fragrant with cinnamon and cloves (II: 238)
• Auroch joints roasted with leeks (II: 238)
• Venison pies chunky with carrots, bacon, and mushrooms (II: 238)
• Mutton chops sauced in honey and cloves (II: 238)
• Peppered boar (II: 238)
• Skewers of pigeon and capon (II: 238)
• Beef-and-barley stew (II: 238)
• Cold fruit soup (II: 238)
• Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238)
• Oat biscuits (II: 238)
• Beets (II: 238)
• Berry tarts (II: 238)
• Pears poached in strongwine (II: 238, 255)
• Wheels of white cheese (II: 238)
• Chilled autumn ale (II: 238)
• Goose-in-berries (II: 239)
• Nettle tea (II: 246)
• Tiny, savory fish rolled in salt and cooked crisp (II: 255)
• Capons stuffed with onions and mushrooms (II: 255)
• Venison stewed with beef and barley (II: 255)
• Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (II: 255)
• Dinnerware such as gravy boats exist (II: 256)
• Leg of lamb, sauced with mint and honey and cloves (II: 270)
• Onion pie (II: 289)
• Pigeon pie (II: 325, 576)
• The extremely poor will eat whatever is necessary to survival - including dead cats (II: 330)
• Barley stews with bits of carrot and turnip (II: 334)
• Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (II: 374)
• Some men put lemon in their morning beer (II: 374)
• Ripe blue cheese (II: 404)
• Oatcakes (II: 405)
• The Arbor is said to make the finest wines in the world (II: 423)
• Soups made of roots (II: 458)
• Roasted rabbit basted with honey (II: 501)
• An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (II: 555)
• Creamy chestnut soup (II: 565)
• Greens dressed with apples and pine nuts (II: 565)
• Honeyed ham (II: 565)
• Buttered carrots (II: 565)
• White beans and bacon (II: 565)
• Roast swan stuffed with mushrooms and oysters (II: 565)
• Trout wrapped in bacon (II: 572)
• Salad of turnip greens, red fennel, and sweetgrass (II: 572)
• A golden vintage of wine from the Arbor, rich and fruity (II: 617)
• Mutton roasted with leeks and carrots (II: 620)
• Sweet plum wine (II: 621)
• Barley bread (II: 655. III: 190. TSS: 116)
• Peaches in honey (II: 669)
• Pale amber wine (II: 686)
• Hardbread (III: 121)
• Oatcakes (III: 121)
• Cider (III: 123)
• Smoked salt fish (III: 125)
• Molasses (III: 136)
• A wedding feast of seventy-seven courses (III: 139)
• A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (III: 139)
• Squab (III: 145)
• A fine page's doublet (III: 145)
• Duck with lemons, which may be a Dornish recipe (III: 148)
• Fowl are hung outdoors for a few days before cooked (III: 149)
• Lemons, olives, and pomegranates come chiefly from Dorne (III: 149)
• Rabbit roasted on a spit (III: 149)
• Rabbit stewed with ale and onions (III: 149)
• Honeyed wine (III: 182)
• Dried apples (III: 190)
• Boar's ribs (III: 233)
• Stewed onions (III: 233)
• Mutton and mushrooms (III: 252)
• Pease pudding (III: 252)
• Baked apples with yellow cheese (III: 252)
• Eels (III: 274)
• Cakes with pinenuts baked in them (III: 277)
• Blackberry cakes (III: 277)
• Broth with chunks of whitefish, carrots, and onion (III: 286)
• Meat and mash (III: 286)
• Fish stew (III: 286)
• Lamprey pie (III: 286)
• The wine from the Arbor is known as Arbor gold (III: 323)
• Pork crackling (III: 324)
• Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (III: 354)
• Thick cream of wheat with honey and butter (III: 372)
• Dried berries (III: 377)
• Beef-and-bacon pie (III: 404)
• Hippocras (III: 421)
• Prunes (III: 422)
• Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (III: 434)
• Mashed turnips (III: 449)
• A bowl of venison stewed with onions (III: 530)
• Sweet cakes (III: 533)
• Casks of salt pork (III: 568)
• Casks of pickled pigs' feet (III: 568)
• Leek soup (III: 574)
• Salad of green beans, onions, and beets (III: 574)
• River pike poached in almong milk (III: 574)
• Jellied calves' brains (III: 575)
• A leche of string beef (III: 575)
• Barrels of salt mutton (III: 612)
• Iced wine (III: 614)
• Buns with raisins, bits of dried apple, and pine nuts within (III: 614, 615)
• Mutton cooked in a thick broth of ale and onions (III: 616)
• Honeycakes baked with blackberries and nuts (III: 661)
• Gammon steaks (III: 661)
• Fingerfish crisped in breadcrumbs (III: 661)
• Autumn pears (III: 661)
• A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661)
• A creamy soup of mushrooms and buttered snails (III: 674)
• A pastry coffyn filled with pork, pine nuts, and eggs (III: 675)
• Sweetcorn fritters (III: 676)
• Oatbread baked with bits of date, apple, and orange (III: 676)
• Trout cooked in a crust of crushed almonds (III: 676)
• Roast herons (III: 676)
• Cheese-and-onion pies (III: 676)
• Crabs boiled in fiery eastern spices (III: 676)
• Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (III: 676)
• Fish tarts (III: 676)
• Honey-ginger partridge (III: 676)
• Peacocks served in their plumage, roasted whole and stuffed with dates (III: 676)
• Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677)
• Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677)
• Roundels of elk stuffed with ripe blue cheese (III: 678)
• A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678)
• Hot, spiced pigeon pie covered with a lemon cream (III: 682)
• Cups of onion broth (III: 718)
• Dornish plums so dark as to be almost black (III: 743)
• Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765)
• Claret (TSS: 92)
• Blackberries in cream (TSS: 147)

http://www.westeros.org/Citadel/Concordance/Concordance02d.html

 

[red_temple]

A good Dornish red, as always.

 

[edott]

No julian May is a woman. and yes everyone i have every known named Julian was a man. course met numerous girls named Toni.

 

[cornelius]

I've made my quota so now i can post this

Here is a list of all the foods..I'm not sure if FFC is included

• Summerwine is red, with a sweet and fruity flavor (I: 12, 41)
• Roasted meats (I: 41)
• Fresh bread (I: 41)
• Pewter cups and mugs (I: 41)
• Honeyed chicken (I: 43)
• Roasted onions, dripped in gravy (I: 44)
• Trenchers (I: 44)
• Spiced wine (I: 46)
• Beer (I: 74, etc.)
• Honeyed duck (I: 82)
• Sausage (I: 84)
• Pastries (I: 84)
• Honeyed wine (I: 84)
• Blackberry preserves (I: 113)
• Mint tea (I: 113)
• Soft-boiled eggs (I: 113)
• Bacon (I: 113)
• Lemon cakes (I: 119)
• Crab (I: 171)
• Pomegranate (I: 172)
• Sweet pumpkin soup (I: 181)
• Ribs roasted in a crust of garlic and herbs (I: 181)
• Suckling pig (I: 208)
• Pigeon pie (I: 208)
• Turnips soaked in butter (I: 208)
• Dates (I: 211)
• Iced milk sweetened with honey (I: 211)
• Pork pie (I: 223)
• Blueberry tarts (I: 225)
• Blood melons (I: 234)
• Silver goblets (I: 235)
• Sweetgrass (I: 250)
• Strawberries (I: 250)
• Salads of sweetgrass, spinach, and plums (I: 251)
• Sweetbreads (I: 251)
• Trout baked in claw (I: 251)
• Snails in honey and garlic (I: 251)
• Thick soup of barley and venison (I: 251)
• Baked apples fragrant with cinnamon (I: 251)
• Lemon cakes frosted in sugar (I: 251)
• Pepper (I: 257)
• Drinking horns (I: 257, etc.)
• Dark, strong beer (I: 259)
• Black bread (I: 261)
• Boiled goose eggs (I: 261)
• Oranges (I: 261)
• Lamprey pie (I: 299)
• Mead (I: 327)
• Boiled beans (I: 343)
• Dish of peas and onions (I: 343)
• Pitchers of cream (I: 362)
• Sweet orange-scented wine (I: 362)
• Sour red wine (I: 371)
• Rack-of-lamb baked in garlic and herbs, garnished with mint (I: 372)
• Mashed yellow turnips in butter (I: 372)
• Salads of spinach, chickpeas, and turnip greens (I: 372)
• Iced blueberries and sweet cream (I: 372)
• Strawberry pies (I: 396)
• Blood oranges (I: 397)
• Porridge (I: 397)
• Boar with an apple in its mouth, skin seared crisp (I: 422)
• Applecakes (I: 430)
• Blood sausage (I: 431)
• Sweet Dornish summerwines (I: 492)
• Dry red wine from the Arbor (I: 492)
• Garlic sausage (I: 566)
• Apricot tarts (I: 599)
• Cherries (I: 602)
• Buttermilk (I: 623)
• Sweet biscuits (I: 623)
• Beef-and-bacon pies (I: 647)
• Boiled eggs (I: 652)
• Ham steak (I: 652)
• Plums (I: 652)
• Lemon in beer (I: 652)
• Salted beef (THK: 464)
• Fried bread (THK: 489)
• Pease porridge (THK: 504. TSS: 120)
• Salt fish (II: 9)
• Fish stew (II: 17)
• Boar cooked with apples and mushrooms (II: 45)
• Honeycomb (II: 58)
• Oxtail soup (II: 90)
• Summer greens tossed with pecans (II: 90)
• Red fennel (II: 90)
• Crumbled cheese (II: 91)
• Crab pie (II: 91)
• Spiced squash (II: 91)
• Quails drowned in butter (II: 91)
• Wheels of cheese (II: 102)
• Sweetcorn eaten on the cob (II: 103)
• Minced lamb with pepper (II: 115)
• Oatmeal (II: 123)
• Peppercrab stew (II: 124)
• Salt cod (II: 124)
• Capon (II: 183)
• Brown oatbread (II: 183)
• Stewed plums (II: 192)
• Stuffed goose sauced with mulberries (II: 195)
• Cream stews (II: 195)
• Potted hare (II: 199)
• Acorn paste that tastes awful, but can be eaten at need (II: 214)
• Wine sweetened with honey and fragrant with cinnamon and cloves (II: 238)
• Auroch joints roasted with leeks (II: 238)
• Venison pies chunky with carrots, bacon, and mushrooms (II: 238)
• Mutton chops sauced in honey and cloves (II: 238)
• Peppered boar (II: 238)
• Skewers of pigeon and capon (II: 238)
• Beef-and-barley stew (II: 238)
• Cold fruit soup (II: 238)
• Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238)
• Oat biscuits (II: 238)
• Beets (II: 238)
• Berry tarts (II: 238)
• Pears poached in strongwine (II: 238, 255)
• Wheels of white cheese (II: 238)
• Chilled autumn ale (II: 238)
• Goose-in-berries (II: 239)
• Nettle tea (II: 246)
• Tiny, savory fish rolled in salt and cooked crisp (II: 255)
• Capons stuffed with onions and mushrooms (II: 255)
• Venison stewed with beef and barley (II: 255)
• Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (II: 255)
• Dinnerware such as gravy boats exist (II: 256)
• Leg of lamb, sauced with mint and honey and cloves (II: 270)
• Onion pie (II: 289)
• Pigeon pie (II: 325, 576)
• The extremely poor will eat whatever is necessary to survival - including dead cats (II: 330)
• Barley stews with bits of carrot and turnip (II: 334)
• Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (II: 374)
• Some men put lemon in their morning beer (II: 374)
• Ripe blue cheese (II: 404)
• Oatcakes (II: 405)
• The Arbor is said to make the finest wines in the world (II: 423)
• Soups made of roots (II: 458)
• Roasted rabbit basted with honey (II: 501)
• An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (II: 555)
• Creamy chestnut soup (II: 565)
• Greens dressed with apples and pine nuts (II: 565)
• Honeyed ham (II: 565)
• Buttered carrots (II: 565)
• White beans and bacon (II: 565)
• Roast swan stuffed with mushrooms and oysters (II: 565)
• Trout wrapped in bacon (II: 572)
• Salad of turnip greens, red fennel, and sweetgrass (II: 572)
• A golden vintage of wine from the Arbor, rich and fruity (II: 617)
• Mutton roasted with leeks and carrots (II: 620)
• Sweet plum wine (II: 621)
• Barley bread (II: 655. III: 190. TSS: 116)
• Peaches in honey (II: 669)
• Pale amber wine (II: 686)
• Hardbread (III: 121)
• Oatcakes (III: 121)
• Cider (III: 123)
• Smoked salt fish (III: 125)
• Molasses (III: 136)
• A wedding feast of seventy-seven courses (III: 139)
• A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (III: 139)
• Squab (III: 145)
• A fine page's doublet (III: 145)
• Duck with lemons, which may be a Dornish recipe (III: 148)
• Fowl are hung outdoors for a few days before cooked (III: 149)
• Lemons, olives, and pomegranates come chiefly from Dorne (III: 149)
• Rabbit roasted on a spit (III: 149)
• Rabbit stewed with ale and onions (III: 149)
• Honeyed wine (III: 182)
• Dried apples (III: 190)
• Boar's ribs (III: 233)
• Stewed onions (III: 233)
• Mutton and mushrooms (III: 252)
• Pease pudding (III: 252)
• Baked apples with yellow cheese (III: 252)
• Eels (III: 274)
• Cakes with pinenuts baked in them (III: 277)
• Blackberry cakes (III: 277)
• Broth with chunks of whitefish, carrots, and onion (III: 286)
• Meat and mash (III: 286)
• Fish stew (III: 286)
• Lamprey pie (III: 286)
• The wine from the Arbor is known as Arbor gold (III: 323)
• Pork crackling (III: 324)
• Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (III: 354)
• Thick cream of wheat with honey and butter (III: 372)
• Dried berries (III: 377)
• Beef-and-bacon pie (III: 404)
• Hippocras (III: 421)
• Prunes (III: 422)
• Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (III: 434)
• Mashed turnips (III: 449)
• A bowl of venison stewed with onions (III: 530)
• Sweet cakes (III: 533)
• Casks of salt pork (III: 568)
• Casks of pickled pigs' feet (III: 568)
• Leek soup (III: 574)
• Salad of green beans, onions, and beets (III: 574)
• River pike poached in almong milk (III: 574)
• Jellied calves' brains (III: 575)
• A leche of string beef (III: 575)
• Barrels of salt mutton (III: 612)
• Iced wine (III: 614)
• Buns with raisins, bits of dried apple, and pine nuts within (III: 614, 615)
• Mutton cooked in a thick broth of ale and onions (III: 616)
• Honeycakes baked with blackberries and nuts (III: 661)
• Gammon steaks (III: 661)
• Fingerfish crisped in breadcrumbs (III: 661)
• Autumn pears (III: 661)
• A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661)
• A creamy soup of mushrooms and buttered snails (III: 674)
• A pastry coffyn filled with pork, pine nuts, and eggs (III: 675)
• Sweetcorn fritters (III: 676)
• Oatbread baked with bits of date, apple, and orange (III: 676)
• Trout cooked in a crust of crushed almonds (III: 676)
• Roast herons (III: 676)
• Cheese-and-onion pies (III: 676)
• Crabs boiled in fiery eastern spices (III: 676)
• Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (III: 676)
• Fish tarts (III: 676)
• Honey-ginger partridge (III: 676)
• Peacocks served in their plumage, roasted whole and stuffed with dates (III: 676)
• Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677)
• Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677)
• Roundels of elk stuffed with ripe blue cheese (III: 678)
• A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678)
• Hot, spiced pigeon pie covered with a lemon cream (III: 682)
• Cups of onion broth (III: 718)
• Dornish plums so dark as to be almost black (III: 743)
• Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765)
• Claret (TSS: 92)
• Blackberries in cream (TSS: 147)

I'll have that for starters, come around later to note the main course

 

[AryaUnderfoot]

What would you order from the menu?

I'd definitely go for the elk, the cheese and onion pie, and the honeycakes, with some wine. Not so sure about the blandissory, though.

The cheese and onion pie would have to have eggs in it to be considered a quiche. Also, mead and mulled spiced wine are both very good. (One of my English Lit. professors would take us out for mead sometimes).

Can't say I would care for anything that the Dothrakis ate. Most of their meals turned my stomach.

 

[napthali]

forgot to add roast "goat" to the menu..I hear it smells like pork

that was soooo wrong..they made him eat himself

 

[murphy]

forgot to add roast "goat" to the menu..I hear it smells like pork

that was soooo wrong..they made him eat himself

Grooooaaan.

 

[AryaUnderfoot]

that was soooo wrong..they made him eat himself

Who had to eat himself? Am I dense or just forgetting something?