Second service
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Second service". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Second service. Saltwater fish, freshwater fish, bream and salmon pies, jellied eels, a brown arbalester, tench in a larded gruel, a fricassee, thin pancakes, lettuces, lozenges, little ears and rich pasties, stuffed salmon and loach.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

For the second service.
Roasted partridges or woodcock.
Small roasted birds.
Venison hodgepodge.
Roasted veal.
Chicken pies.
Mutton hodgepodge
Roasted guinea fowl or capons.
Oranges & olives
Pot pies.
Dressed veal.
Roasted chicken.
Boiled pigeons.
Roasted goat.
Capers.
Another dressed veal.
Blancmanger.
Ham of Mayence.
Tongue pasties.
Another kind of veal. [Ouverture de Cuisine]

Second service.
Roasted pheasant, royal sauce.
Fat roasted veal. Pies of kid.
Roasted stag. Ravioli of beef
marrow. Roasted hulpe.
Crane bird in pottage.
Roasted begasse. Capon pies.
Roasted bittern. Boar in pottage.
Roasted goat.
Creamed veal tart.
Roasted partridges in pine nut sauce.
Roasted hare.
Roasted swan in Cremonese sauce.
Roasted egret. Roasted wood fowl.
Blanc mangier ravioli leaves.
Roasted lepelaire. Redressed roasted veal.
Angry pie. Kid in pottage.
English pies.
Stuffed boiled pigeon. Duck in pottage.
Roasted cerselle. Redressed leg of
mutton. Roasted wild birds. [Ouverture de Cuisine]

Second service. Sea fish, freshwater fish, pies of bream and salmon, jellied eels, a brown arbalester, tench in a bacon gruel, a fricassee, thin pancakes, lettuce, lozenges, little ears and rich pasties, stuffed salmon and loach. [Le Menagier de Paris]

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. [Le Menagier de Paris]

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. [Le Menagier de Paris]

Second service. Roast the best you can get, fat geese a la dodine, freshwater fish, fricassee, an arbalester, rich pasties, thin pancakes, sugared milk, milk tarts. [Le Menagier de Paris]

Second service. Capons, partridge, coneys, plovers, stuffed pigs, pheasants for the lords, jelly of meat and fish. [Le Menagier de Paris]

Second service. Roast, freshwater fish, saltwater fish, a Savoy broth, a larded gruel of jellied eels. [Le Menagier de Paris]

Second service. Roast as well you can meat and fish, and dredge with parsley and vinegar, fish galantine, a white sauce over fish, and mesentery of calf or lamb. [Le Menagier de Paris]

Second service. Get the best roast you can, jelly, portioned fricassee, little cream tarts well sugared. [Le Menagier de Paris]

Second service. Roast, capons, coneys, partridge, plovers, whiting, small birds, kid, a sweet fricassee, etc., loach, carp and sea-perch, etc., jellied eels.--Pheasants and swans as side-dishes. [Le Menagier de Paris]

Second service. Carp, loach, sole, mullet, salmon, eels. [Le Menagier de Paris]

Second service. Carp, loach, sole, mullet, salmon, jellied eels a la boue and an arbalester. [Le Menagier de Paris]

Second service. Freshwater and saltwater fish, turbot with cypress, chopped, crisp pastry, eels in a galantine. [Le Menagier de Paris]

Second service. Freshwater fish, smoked eels, rich pasties and portioned fricassee, an arbalester, pies, fritters. [Le Menagier de Paris]

Second service. Freshwater fish the best you can get and saltwater fish, jellied eels, stuffed fish in hot sauce, tench in soup, crayfish, bream pies and plaice in water. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

fish
seafood
salmon
pies
tenche
lettuce


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:89>. Accessed on October 21, 2019, 1:06 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:9>. Accessed on October 21, 2019, 1:06 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:195>. Accessed on October 21, 2019, 1:06 am.




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