Crowned Sun Menu

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

Dinners

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'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

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