Another Dinner

XI. Another Dinner

First Course:

Beef pies
Black beet (?)
Lamprey stew
German meat broth
Georgian meat broth
White fish sauce
Arbalester

Second Course:

Roast meat
Sea fish
Freshwater fish
Meat cracklings
Little tarts
Grilled rabbit
Grilled small birds
Forcemeat in hot sauce
Pisan tarts

Third Course:

Tench in soup
Portioned fricassee (?)
Milktoast
Boars' tails in hot sauce
Capons a la dodine
Salmon pies
Bream pies
Plaice in water
Fried bread slices
Meat tarts

Fourth Course:

Frumenty
Venison
Browned vegetables
Roasted fish
Cold sage soup
Jellied eels
Fish jelly
Capon pies

[Source: Menagier de Paris, J. Hinson (trans.)]

XI. Another Dinner.

First service. Beef pies and rissoles, black beet, a stew of lampreys, a German meat broth, a Georgian meat broth, a white fish sauce, an arbalester.

Second service. Roast meat, sea fish, freshwater fish, meat cracklings, little tarts, a grill of young rabbits and small birds, forcemeat in hot sauce, Pisan tarts.

Third service. Tench in soup, portioned fricassee, bread-crusts in milk with sugar, boars' tails in hot sauce, capons a la dodine, salmon and bream pies, plaice in water, fried bread slices and meat tarts.

Fourth service. Frumenty, venison, browned [vegetables], roast fish, cold sage soup, jellied eels, fish jelly, capon pies.