Fish Dinner for Lent

XIX. Fish Dinner for Lent

First Service and Platter:

Cooked apples
Roasted Provence figs with laurel leaves
Cress and sorrel with vinegar
Strained peas
Salted eels
White herring
Sauce over a grill of saltwater and freshwater fish

Second Service:

Carp
Loach
Sole
Mullet
Salmon
Eels

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

XIX. Fish Dinner for Lent.

First service and platter. Cooked apples, large roasted Provence figs with laurel leaves [bay leaves] on them, cress and sorrel with vinegar, strained peas, salted eels, white herring, sauce over a grill of saltwater and freshwater fish.

Second service. Carp, loach, sole, mullet, salmon, eels.