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XX. Another Fish Dinner for Lent

Source: Le Ménagier de Paris, (France, 1393)

First Service:
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
jellied eels
An arbalester
Third Service:
Roast pompano
Fried whiting
Porpoise with frumenty
Thin pancakes and rich pasties
Figs and grapes
Hippocras and wafers





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