Recipes for Aleister Crowley’s Greater Feast

From Chapter 17 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell

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

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

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

Juices, Teas & Alcohol