18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:
1st SERVICE - SOUPS & ENTRƒES
Centerpiece -- Oille/
6 EntrŽes --
Terrine of partridge with cabbage/
Terrine of filet of duck with green sauce/
Pigeon tart/
Chickens in galantine/
Filet of beef with cucumbers/
A grenade with blood/
2 Hors-d'Oeuvres --
Quail in the frying pan/
Chicken in cinders/
2nd SERVICE - ROASTS
Centerpiece: A small quarter of veal, larded & served in its juice/
4 Roasts --
1 hen garnished with chickens with eggs/
1 hen/
4 young rabbits/
A plate of young pheasants garnished with young quail/
4 Hors-d'oeuvres --
2 salads/
2 sauces/
3rd SERVICE - ENTREMETS
Centerpiece -- Partridge patŽ or boar's head/
6 Medium Dishes --
Omelet ˆ la Noailles/
Fried cream, garnished with peach beignets/
A stew of green truffles/
A dish of artichokes/
A dish of peas/
A dish of crayfish/
2 Hors-d'oeuvres --
Fried animelles/
A dish of ramekins