Difference between revisions of "Crowned Sun Menu"
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Jump to navigationJump to search (New page: == Breakfasts == '''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 spi...) |
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== Breakfasts == | == Breakfasts == | ||
'''Worker's Breakfasts (1d20)''' | '''Worker's Breakfasts (1d20)''' | ||
| − | * 1-2: Eggs baked in salt | + | * ''1-2:'' Eggs baked in salt |
| − | * 3: Eggs fried with almonds and breadcrumbs | + | * ''3:'' Eggs fried with almonds and breadcrumbs |
| − | * 4-5: Spice and parsley omelet | + | * ''4-5:'' Spice and parsley omelet |
| − | * 6: Almond cream with wine and spices | + | * ''6:'' Almond cream with wine and spices |
| − | * 7: Cheese pie with parsley and honey | + | * ''7:'' Cheese pie with parsley and honey |
| − | * 8-9: Fried spiced onions | + | * ''8-9:'' Fried spiced onions |
| − | * 10-11: Sweet thickened milk soup served with bread | + | * ''10-11:'' Sweet thickened milk soup served with bread |
| − | * 12: Chicken and pork pie with spices | + | * ''12:'' Chicken and pork pie with spices |
| − | * 13-14: Chicken and almond porridge | + | * ''13-14:'' Chicken and almond porridge |
| − | * 15-16: Beef and egg fritter | + | * ''15-16:'' Beef and egg fritter |
| − | * 17-18: Chicken in broth | + | * ''17-18:'' Chicken in broth |
| − | * 19-20: Gruel made with beef and pork | + | * ''19-20:'' Gruel made with beef and pork |
'''Merchant's Breakfasts (1d20, twice)''' | '''Merchant's Breakfasts (1d20, twice)''' | ||
| − | * 1-2: Pressed egg curds with saffron, sliced and roasted | + | * ''1-2:'' Pressed egg curds with saffron, sliced and roasted |
| − | * 3: Soft cheese with parsley and honey | + | * ''3:'' Soft cheese with parsley and honey |
| − | * 4-5: Eggs and dried fruit cooked in wine and spices | + | * ''4-5:'' Eggs and dried fruit cooked in wine and spices |
| − | * 6-7: Beef and pork sausage | + | * ''6-7:'' Beef and pork sausage |
| − | * 8-9: Apple fritters made with ale batter | + | * ''8-9:'' Apple fritters made with ale batter |
| − | * 10: Pears and dates in a spicy plum sauce | + | * ''10:'' Pears and dates in a spicy plum sauce |
| − | * 11-12: Chicken with spicy egg and sage sauce | + | * ''11-12:'' Chicken with spicy egg and sage sauce |
| − | * 13-14: Fried crepe filled with pork, spices and egg yolks | + | * ''13-14:'' Fried crepe filled with pork, spices and egg yolks |
| − | * 15-16: Fried tarts filled with ground pork and fruit | + | * ''15-16:'' Fried tarts filled with ground pork and fruit |
| − | * 17: Curds with veal or pork, served with a broth | + | * ''17:'' Curds with veal or pork, served with a broth |
| − | * 18: Pressed egg curds with herbs and spices | + | * ''18:'' Pressed egg curds with herbs and spices |
| − | * 19-20: Peas simmered with onions and herbs | + | * ''19-20:'' Peas simmered with onions and herbs |
'''Lord's Breakfasts (1d20, twice)''' | '''Lord's Breakfasts (1d20, twice)''' | ||
| − | * 1: Plums in thickened broth with galingale | + | * ''1:'' Plums in thickened broth with galingale |
| − | * 2-3: Poached eggs with a sweet milk sauce | + | * ''2-3:'' Poached eggs with a sweet milk sauce |
| − | * 4: Soup of wine, honey, spices and breadcrumbs | + | * ''4:'' Soup of wine, honey, spices and breadcrumbs |
| − | * 5-6: Rice cooked with almond milk and sugar | + | * ''5-6:'' Rice cooked with almond milk and sugar |
| − | * 7-8: Rich cheese pie with saffron | + | * ''7-8:'' Rich cheese pie with saffron |
| − | * 9: Cottage cheese with egg sauce | + | * ''9:'' Cottage cheese with egg sauce |
| − | * 10-11: Scrambled eggs with tansy | + | * ''10-11:'' Scrambled eggs with tansy |
| − | * 12-13: Simmered fish in verjuice sauce | + | * ''12-13:'' Simmered fish in verjuice sauce |
| − | * 14: Sweet and sour fish | + | * ''14:'' Sweet and sour fish |
| − | * 15-16: Rice pancakes served with almond cream and fruit | + | * ''15-16:'' Rice pancakes served with almond cream and fruit |
| − | * 17-18: Broth of figs, honey and wine, with toasted bread | + | * ''17-18:'' Broth of figs, honey and wine, with toasted bread |
| − | * 19-20: Fried tarts filled with salmon, eels and figs | + | * ''19-20:'' Fried tarts filled with salmon, eels and figs |
Revision as of 10:24, 10 July 2007
Breakfasts
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
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
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
