The idle ramblings of a Jack of some trades, Master of none

Jan 5, 2011

High Table at Souarcy

In Andrea H. Japp's medieval crime series starring the beautiful, wise but impoverished Agnès de Souarcy, meals are important, especially when the odd guest arrives. Here's an excerpt from the first novel of the series, The Season of the Beast.
Mabile was not displeased with herself. Agnès de Souarcy had expressed her wish to thank the good chaplain and the servant had prepared a proper feast - a six-course meal, no less. Following an hors d'oeuvre of fresh fruit, whose acidity was supposed to act as an aid to digestion, there was a broth made of almond milk. For th third course the servant had plumped for roasted quail spiced with a black pepper sauce. That insufferable Agnès de Souarcy was such a sickler for table manners that the baby fowl should keep her busy for a while... 
...She must hurry. The quail would not keep them busy forever. She should be back in the kitchen helping Adeline serve the desserts: a traditional goat's milk blancmange followed by black nougat made from boiling honey and adding last year's walnuts and spices. To round off the meal she had prepared some hippocras, a mixture of red and white wine sweetened with honey and spiced with cinnamon and ginger.


Anonymous said...

Hmm, I wouldn't mind trying some hippocras. Did you enjoy the series?

Fëanor said...

No, can't say I really enjoyed it. (I wrote about it here, if you are interested.)

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