Another Dinner

XII. Another Dinner

First Course:

Tender beans
Cinnamon broth
Black hare stew or green eel broth
Smoked herrings
Coarse meats
Turnips
Tench in soup
Olives and salted sciaenas
Beef-marrow rissoles

Second Course:

Roast meat
Freshwater fish
Sea fish
Plaice in water
Forcemeat in hot sauce
Shad stew the colour of peach blossom
Portioned fricassee
Lombardy tarts
Pies of venison and little birds
Spanish crackling
Fresh herrings

Third Course:

Frumenty
Venison
Browned vegetables
Fish jelly
Capons a la dodine
Fish roast
Fried bread slices
Meat tarts
Jellied eels
Crayfish
Thin pancakes
Little sausages

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

XII. Another Dinner.

First service. Tender beans, a cinnamon broth, a stew of black hare or a green eel broth, smoked herrings, coarse meat, turnips, tench in soup, olives and salted sciaenas, beef-marrow rissoles.

Second service. Roast the best that you can get, freshwater fish, sea fish, plaice in water, forcemeat in hot sauce, a shad stew the colour of peach blossom, portioned fricassee, Lombardy tarts, pies of venison and little birds, Spanish crackling, fresh herrings.

Third service. Frumenty, venison, browned [vegetables], fish jelly, fat capons a la dodine, fish roast, fried bread slices and meat tarts, jellied eels, crayfish, thin pancakes and little sausages.