First Course:
strained peas and turnips
georgé bruet
salt meats (herrings, eels, trouts, palés)
violet bruet with fried fish
broom flower over fried fish
Second Course:
white fish, sea or fresh water
blancmange in four colors (gold, blue, white, red)
yellow verjuice over fish
rice
almond flans
lamprey galentine
crayfish
bruet of Savoy
[Source: Du fait de cuisine]
For the next day. For the dinner at the first course, strained peas and turnips, a georgé bruet, the salt meats consisting of herrings on fair dishes by themselves, salt eels, salt trouts and salt palés; a violet bruet with fried fish, a broom flower over fried fish.
The second course. All manner of white fish, either from the sea or from fresh water, a blancmange divided into four colors, or, azure, argent, and gules, with this a yellow verjuice over fish, rice, little almond flans, lamprey galentine, crayfish, and a bruet of Savoy. And if jousts, tournaments, or other entertainment is held in this day, the cooks are advised to prepare a much lighter dinner, and supper should be much more honorable and abundant.
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