Another Dinner of Twenty-four Services

XV. Another Dinner of Twenty-four Services with Three Platters

First Course:

Strained peas
Salted eels and herring
Leeks with almonds
Coarse meat
Yellow broth
Game stew
Sea fish
Oyster stew

Second Course:

Roast meat
Freshwater fish
Saltwater fish
Savoy broth
Larded gruel of jellied eels

Third Course:

Roast bream
Galantine
Swan
Caponized falcon
Jelly
Portioned fricassee
Plaice in water
Turbot with cypress
Cream tarts
Lampreys in hot sauce
Browned vegetables
Smothered rice

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

XV. Another Dinner of Twenty-four Services with Three Platters.

First service. Strained peas, salted eels and herring, leeks with almonds, coarse meat, a yellow broth, a game stew, sea fish, oyster stew.

Second service. Roast, freshwater fish, saltwater fish, a Savoy broth, a larded gruel of jellied eels.

Third service. Roast of bream, galantine, swan, caponized falcon, jelly, portioned fricassee, plaice in water, turbot with cypress [herb], cream tarts, lampreys in hot sauce, browned [vegetables], smothered rice, etc,