Crowned Sun Menu

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Worker Meals

Worker's Breakfasts (1d20)
  • 1-2: Eggs baked in salt
  • 3: Eggs fried with almonds and breadcrumbs
  • 4-5: Spice and parsley omelet
  • 6: Almond cream with wine and spices
  • 7: Cheese pie with parsley and honey
  • 8-9: Fried spiced onions
  • 10-11: Sweet thickened milk soup served with bread
  • 12: Chicken and pork pie with spices
  • 13-14: Chicken and almond porridge
  • 15-16: Beef and egg fritter
  • 17-18: Chicken in broth
  • 19-20: Gruel made with beef and pork

Worker's Dinners (1d20)

  • 1: Greens with clarified butter and bread cubes
  • 2: Greens with almond milk and honey
  • 3-4: Juicy batter-roasted chicken
  • 5-6: Capon sausage
  • 7-8: Pottage of veal and pork
  • 9-10: Spicy beef stew
  • 11-12: Fried loaches with almond milk sauce
  • 13: Pork simmered with ale and sage
  • 14-15: Hare stewed with cabbages, leeks and herbs
  • 16-17: Brown gruel with beef
  • 18: Sweet rice pudding with almond milk
  • 19-20: Roasted snipe

Merchant Meals

Merchant's Breakfasts (1d20, twice)
  • 1-2: Pressed egg curds with saffron, sliced and roasted
  • 3: Soft cheese with parsley and honey
  • 4-5: Eggs and dried fruit cooked in wine and spices
  • 6-7: Beef and pork sausage
  • 8-9: Apple fritters made with ale batter
  • 10: Pears and dates in a spicy plum sauce
  • 11-12: Chicken with spicy egg and sage sauce
  • 13-14: Fried crepe filled with pork, spices and egg yolks
  • 15-16: Fried tarts filled with ground pork and fruit
  • 17: Curds with veal or pork, served with a broth
  • 18: Pressed egg curds with herbs and spices
  • 19-20: Peas simmered with onions and herbs

Merchant's Dinners (1d20, twice)

  • 1: Whelks cooked in ale with vinegar and parsley
  • 2-3: Spicy fish stew garnished with gillyflowers
  • 4-5: Baked tarts of haddock, almonds and dried fruit
  • 6: Broiled fish served with sauce galentine
  • 7-8: Roasted pike in cinnamon and wine sauce
  • 9: Cold turbot in sauce vert
  • 10-11: Roasted fish simmered in spicy wine sauce
  • 12-13: Stuffed wood pigeons with spices and herbs
  • 14-15: Goose boiled with wine and spices
  • 16-17: Sweet pottage of pork, almond milk and wine
  • 18: Thickened almond milk with fruit, spices and violets
  • 19-20: Hare in thickened wine sauce

Lordly Meals

Lord's Breakfasts (1d20, twice)
  • 1: Plums in thickened broth with galingale
  • 2-3: Poached eggs with a sweet milk sauce
  • 4: Soup of wine, honey, spices and breadcrumbs
  • 5-6: Rice cooked with almond milk and sugar
  • 7-8: Rich cheese pie with saffron
  • 9: Cottage cheese with egg sauce
  • 10-11: Scrambled eggs with tansy
  • 12-13: Simmered fish in verjuice sauce
  • 14: Sweet and sour fish
  • 15-16: Rice pancakes served with almond cream and fruit
  • 17-18: Broth of figs, honey and wine, with toasted bread
  • 19-20: Fried tarts filled with salmon, eels and figs

Lord's Dinners (1d20, twice)

  • 1-2: White peas simmered with almond milk and saffron
  • 3-4: Stewed venison with parsley, sage and cloves
  • 5: Pottage of capon with almond milk and spices
  • 6-7: Venison stewed with spices and wine
  • 8: Veal meatballs, roasted and butter glazed
  • 9-10: Whitefish steaks, fried with butter and herbs
  • 11-12: Thickened pudding made with rose petals
  • 13: Blown egg shells with almond cream, roasted
  • 14-15: Batter-dipped fruits and nuts
  • 16-17: Sweet egg-white pudding
  • 18: Wine thickened with egg yolks and spices
  • 19-20: Whole roasted rabbit, with greens