This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast!1st SERVICE - SOUPS AND ENTRÉESCENTERPIECE: Oille6 ENTRÉESTerrine of partridge with cabbageTerrine of filet of duck with green saucePigeon tartChickens in galantineFilet of beef with cucumbersA grenade with blood2 HORS-D'OEUVRESQuail in the frying panChicken in cinders2nd SERVICE - ROASTSCENTERPIECE: A small quarter of veal, larded and served in its juice4 ROASTS1 hen garnished with chickens with eggs1 hen4 young rabbitsA plate of young pheasants garnished with young quail4 HORS-D'OEUVRES2 salads2 sauces3rd SERVICE - ENTREMETSCENTERPIECE: partridge paté or boar's head6 MEDIUM DISHESOmelet à la NoaillesFried cream, garnished with peach beignetsA stew of green trufflesA dish of artichokesA dish of peasA dish of crayfish2 HORS D'OEUVRESFried animellesA dish of ramekins Read Less