Summer is really busy here in Avacal, so it was extra nice that we managed to get together in June this year. Although it was a smaller group than usual, there’s nothing as nice as spending an evening together over some delicious dishes on a warm summer night!

One of our dear friends and occasional attendees, Caterina, was placed on vigil to be elevated to the Order of the Laurel on Saturday. We spent a lot of time talking about her plans for the vigil and elevation! It was also Arnaut’s birthday, so Francis and Caiaphas baked him some brownies in lieu of a birthday cake. Audrey ‘helped.’

Our theme was very loose – just whatever we could whip together on short notice. We had some leftover pretzels from Silverwolf, delicious lamb patties, strudel and florentine biscuits, spinach two ways, a cauliflower pottage, cheese biscuits, and a very period Chardonnay. Tim came a little late and brought some sausages and flatbread, which aren’t pictured here but were very delicious!

Bottom row: strudel and florentines, next row: lamb patties and spinach two ways,
next row: cheese biscuits and chardonnay, next row: pretzels and cauliflower pottage

Cauliflower pottage by Master Thorvald. Recipe below.

Some leftover pretzels I made at Silverwolf, with mustard

Cheese biscuits by Audrey

Caiaphas’ period chardonnay

Lamb and walnut cakes by Francis. Recipe below.

Spinach two ways by Ainè. Recipes below.

Master Thorvald explaining his pottage

Caterina and Jodi supervise carefully – I think they are making socks?

Everyone enjoys! All meetings are child-friendly.

Pottages of Cauliflowers – Provided by Master Thorvald
From Ouverture de Cuisine, Lancelot de Casteau, printed 1604. Translation James Prescott
[2.] Potages de choux floris.
Mettez dedans le potage des choux floris des saulsisses, quelque poulet ou pigeon, ou carbonade de mouton, & un peu de mente hachée.
2. Pottages of cauliflowers.
Put into the pottage some cauliflowers, some sausages, some chicken or pigeon, or mutton carbonado, and a bit of chopped mint.
Pottages of Cauliflowers redaction by Jeremy Fletcher [not by JP]
• 1 3/4 US cups (410 ml) chicken broth
• 1/2 US cup (120 ml) white wine
• 6 ounces (170 g) mortadella sausage, chopped coarsely
• 6 ounces (170 g) chicken or lamb, chopped
• 1 small head cauliflower (about 3/4 pound (340 g))
• several leaves of mint
Bring broth and wine to a low boil. Add meats and simmer over medium heat, covered, for ten minutes or until meats are cooked. Chop cauliflower and mint. Add to pottage, simmer five minutes, and serve hot. See Note 1.
Note 1: I substitute chicken for pigeon and lamb for mutton due to availability. Other pottage recipes in this collection commonly call for good stock or wine, or both. Mortadella sausage from this collection works well but any mild pork sausage can be used.
[ JP: For the sausage, Spolumbo mild Italian sausage. Dried mint since fresh wasn’t available today. ]
Arabian Lamb Cakes – Provided by Francis
Plenty Delit No 5

1lb ground lamb
1/4 c walnuts, chopped small
1/4 tsp coriander
1/8 tsp cumin, cinnamon, pepper
1 tsp dry or 2 tsp fresh mint
1 egg
1/2 tsp salt
Oil for frying, we used olive
1/2 lemon, juiced 
Mix all together except oil and lemon
Fry in oil and sprinkle with lemon juice when taking off the grill
Polyphonia did this as part of the feast in 2009. They were a huge hit!
Spinach Two Ways – Provided by Ainè

Homemade cheese:


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