Dinner - first day

First Course:

large salt fish (grey mullet, pike) with mustard
herring with mustard
pea puree (pottage)
green puree (pottage)
white bruet of almonds
brown sorengue of eels
pasties
arbaleste of fish tripe

Entrement:

pikes cooked in three manners (fried, boiled, and roasted) with green sauce, green verjuice or oranges.
roasted lamprey with lamprey sauce or eel with green garlic verjuice

Second Course:

sea fish of all manner
fresh-water fish (pike, carp, trout, pallees, ferrees, char, perch)
lampreys with lamprey sauce
salamine
yellow boiled-larded tench with sops
rice with sea-bream
crayfish with vinegar

[Source: Du fait de cuisine]

In the year of grace 1400 Aymé, first duke of Savoy, my most dread lord, received as a guest my lord of Burgundy and for this I, Chyquart, who was his cook in those times, in the course of my duty made, prepared, and ordered to be prepared many notable dishes for the dinners and suppers of this feast; and so ordered, made, or had made by the command of my said and most dread lord at the first course of the dinner of the first day, while ordering to be written down the things which follow: that is, take large salt fish such as salted grey mullet with large pieces of filleted salt pike with many other salt fish andput this on fair dishes; and with this take herring put on another fair and clean dish entirely by themselves, and all of this which is said above needs no other sauce but mustard, and peas and the puree and a green puree are the potages for the said course with a white bruet of almonds, a brown sorengue of eels, and pasties and fish tripes well cleaned and properly prepared to make an arbaleste. And for an entremet for the first course pikes cooked in three manners, that is fried in the middle, the third toward the head boiled, and toward the tail roasted, others boiled in the middle, roasted toward the head, fried toward the tail; and so that the said fish are called endored pilgrim pike they should have a good lamprey roasted on top which will be the staff of the aforesaid pilgrims -- and he who does not have a lamprey should take an eel -- and the said staff, that is the aforesaid lamprey, should be eaten with lamprey sauce, and the eel with green garlic verjuice, and the pikes should be eaten with the boiled with green sauce, the fried and the roasted with green verjuice or with oranges.

At the second course first take sea fish of all manner put separately on great gold dishes, fresh-water fish -- big filleted pike, big filleted carp, big trout, pallees, ferrees, big filleted char, big perch and other fish -- lampreys with lamprey sauce, a salamine, a yellow boiled-larded of tenches with sops, rice with venison of sea-bream and crayfish with vinegar; and the sauces which are appropriate to the aforesaid fish of which no mention is made. And for an entremet endored parma tarts with banners, each with the arms of the lord before whom they should be put. And if you want to serve a third course I will find enough from which to make it, however I advise that that would be extremely long.