From Chapter 17 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
Appetizers:
Pickled Gherkins and Onions
English Rarebit Toasts with Sautéed Mushrooms
Crabby Shrimp Cukes
Bundled Porkies with Mustard
Soup & Bread:
Cream of Chestnut and Jerusalem Artichoke Soup
English Thyme Popovers
Salad:
The A. C. Salad with Orange Balsamic Dressing
Main Course:
Stuffed Roast Pork and Cider Cream Sauce
With Cauliflower and Parsnip Mash
Side Dishes:
Squashy Goat cheese and Spinach Pie
Hazelnuts and Honey Caramelized Brussels sprouts
Desserts:
Pot of Chocolate and Orange Mousse
Brandy Spiced Pears with Cranberry Cream
Sticky Toffee Pudding with Creme Anglaise
An English Cheese Assortment: Cheddar with Caramelized onions, Blue Stilton, Double Gloucester, Served with Quince jelly
Beverages
Juices, Teas & Alcohol
