Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. This includes, in three services, an oille (olio), a terrine of partridge with cabbage, another of filet of duck with green sauce, a pigeon tart, chickens in galantine, filet of beef with cucumbers, a grenade with blood, quail in the frying pan and chicken in cinders, a small quarter of veal, larded and served in its juice, a hen garnished with chickens with eggs, four young rabbits, a plate of young pheasants garnished with young quail, two salads and two sauces, partridge pate or boar's head, an omelet a 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, fried animelles (i.e., testicles!) and a dish of ramekins. Enough in other words, for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast!
