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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.

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For the third service (Ouverture de Cuisine)

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Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

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Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

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Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)