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

Introduction
This entry is a re-creation of a recipe from , entitled "Fourth 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:

Fourth service.
Large gilded marzipan. Genua pie.
Liquid sweets. Sugared waffles
Quince pies. Roman pipes.
White marmalade. Clear white jelly
Pistachine. Royal tart.
Long pipes. Orange pie.
Almond lard. May butter.
Wafers. Clear red jelly.
Sugared almonds. Apple pie.
Candied cinnamon. Moustacholle.
Dried sugar. Bugnole fritters.
Sugar pies. Samblette.
Palamitte. Molded marmalade.
Cream tart. Fish preserves.
Orange preserves with flowers.
Ice jelly. Offal puffs.
Large sugared biscuit, Eel fritter.
Sugared crenelle. Large castelin.
Candied capers. Candied pears.
Snow on rosemary. Raw apples.
Anise. Parmesan. Hungarian candied
prunes, puff cakes. Chestnuts.
Morquin. Rosquille. Biscotelle.

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]

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

Fourth service. Frumenty, venison, browned [vegetables], jellied eels, a roast of bream. []

Fourth service. Jelly, crayfish, plaice in water, various small freshwater fish in cold sage soup, numbles in hot sauce, tailemouse and cow pies.--Soup to finish, known as jelly. []

Fourth service. Chopped [vegetables], thin pancakes, little sausages, endive, fried loach, browned [vegetables], congers and turbot with sugar [or cypress, depending on which version of the manuscript you like]; Lombardy tarts, jellied eels. []

[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]

marzipan
pies
sugar
wafers
quince
gelatin
pistachios
tarts
oranges
nuts
lard
butter
apples
cinnamon
cream
fish
flowers
seafood
caper
pears
rosemary
anise
cheese
prunes
chestnuts

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:197>. Accessed on May 19, 2024, 2:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:46>. Accessed on May 19, 2024, 2:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:53>. Accessed on May 19, 2024, 2:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:66>. Accessed on May 19, 2024, 2:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:84>. Accessed on May 19, 2024, 2:06 am.