Menu at The Toasted Duck A London Tavern with Alsacian Fare Salat     (salad of lettuce & herbs) Wastel     (bread) D'autres Menuz Potaiges     (creamed soup of parsnips & leeks) Canard Farcie     (duck stuffed with chestnuts and spices) Crespes Grandes Parmeriennes     (crepes stuffed with a sausage, pine nuts, and cheese) Iowtes     (peas and onions in a tarragon sauce) Funges     (mushrooms in a sherry and mustard sauce) Trifle Taillis     (small cakes topped with cream and candied fruit)

Prepaid reservations of $15.00 per person are required for the Toasted Duck (please include individual names on each reservation) and deliver them by 10/24/04 to: The Barony of Bryn Gwlad BG25 PO Box 141834 Austin, TX 78714-1834 Make Reservations Please bring your tables, chairs and table lighting for the taverns.

Staff you will meet at the Toasted Duck Tavern

• Sigerith d'Aiencort

  Alsacian chef who has decided to open his own tavern after working for many years in Henry's privy kitchen.

• Ysabeau de Seracourt

  Ysabeau came up from Paris to work in "The Toasted Duck" to make money for her family. Her mother is a friend of the proprietor, which is how she was able to get the job.

• Victor Bakerson

  Victor Bakerson is currently working at "The Toasted Duck" in the role of Victoria the Tavern girl. He believes that this job will hone his acting skills so that one day the proprietor of an acting troupe will see him and he will be able to begin his career as the best actor for female roles, in all of Europe!

• Alexander Wryght

  Born in Hatfield, England, parents died when he was three, was taken in and raised by neighbors, left Hatfield for London at age 15 to find work and make it on his own, and found work at "The Toasted Duck".

• Philippe le Flamboyant

  Philippe comes from a lower middle class family. His father placed him apprenticing in the kitchen at the "The Toasted Duck" where he is currently learning to run the fires.