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Medieval Menus

XXII. Another Fish Dinner

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

First Service:
Strained peas, herring, thick soup, salted eels, oysters, a salmi of pike and carp
Second Service:
Freshwater fish
Smoked eels
Rich pasties
Portioned fricassee
An arbalester
Third Service:
Roast seafood
Smothered rice
Fried bread slices
Meat tarts
Salmon and bream pies
A hotpot
Fourth Service:
Chopped vegetables
Thin pancakes
Little sausages
Fried loach
Browned vegetables
Congers and turbot with sugar
Lombardy tarts
Jellied eels

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