Roast Curlew (poultry)
Bear soup (taste portion)
Meat and Vegetable “Broth”
Galangal Sauce Pork
Poppy Seed Buns
Cow’s milk buns
Recipes were redacted from A Soup for the Qan. Although the recipes themselves are very close to the originals, the menu is atypical because meat (particularly mutton) is under represented and vegetables are over represented.
For dietary considerations, contact the feast steward BEFORE Jan. 2, 2017. We will make accommodations, however due to the nature of this feast separate cooking will be needed, and a prepaid non-refundable feast reservation will be required.
- Pine nuts
- Apricot kernels
Eggplant manta – Eggplant, lamb, onion, orange peel, salt with a sauce of yoghurt, garlic, and basil
Roast Eurasian Curlew – Chicken (substituted for curlew (a small bird)) coriander, green onions, five spice, oil
Bear soup – bear meat, tsaoko cardamoms, black pepper, kasni (chicory), turmeric, grain of paradise, saffron, onions, salt, and soy
Galangal congee – galangal, rice, water
Meat and Vegetable broth – lamb, tsaoko cardamom, chickpeas, bean thread noodles (gluten free), yams, pickled ginger, sweet melon pickle, cheese, carrots, mushrooms, ginger, eggs, sesame seed paste, apricot kernel paste, onion, salt, and vinegar
Mushroom Pao-tzu – mutton, mushrooms, onion, butter, ginger, orange peel, 5-spice powder, salt, and soy in flour skins
Goose – Goose, ginger, onions, salt
Galangal Sauce Pork – pork, orange peel, galangal, flower pepper (Szechuan pepper), cinnamon, tsaoko cardamom, mustard, onion, rice vinegar, oil, and honey
Poppy Seed Buns – flour, milk, butter, poppy seed, salt, and baking powder (served with butter)
Cow’s milk buns – flour, milk, butter, fennel, salt, soda
(Bacon, Onion, Shallots, Butter, Beef, Flour, Salt and pepper, Garlic, Cognac, Beef stock, Dijon mustard(Commercially prepared), Stone-ground mustard(commercially prepared), Carrots, Mushrooms, Red Wine, Potatoes)
For menu questions and dietary concerns, contact the Lunch Steward.