The Vivendier. Translated by Terence Scully.

12. To make Lenten Flans. Cook eels until dead, then remove the bones and all of the black part. Then grind it up in a mortar, [with] ginger, grains of paradise and saffron, distempered with almond milk or a little starch or rice flower; make your mixture with this. When dishing it up, sprinkle it generously with sugar.

14. To make another sorty of Pasty and Flan. Get tench, carp and other good fish, eviscerate it, and grind it up thoroughly in a mortar with bread crumbs and a little saffron for color; distemper it all with almong milk; sugar generously, and also on dishing it up.

17. To make an Apple Sauce. Get peeled apples, cut into pieces, then set to boil in pure fresh water. When they are thoroughly cooked, drain off all of the water and sautee them in good fresh butter; get fresh cream and well beaten egg yolks and saffron, and salt judiciously. On dishing it up, cinnamon and sugar generously over top.

29. Fish Jelly - carp, tench, bream, turbot and other good fish. It should be well dresses and cooked in wine and water; then take it out of the bullion onto a clean cloth to drain. When it is thoroughly cooked, get spices - ginger, cinnamon, cloves, grains of paradise, saffron, spikenard and galingale, distempered with pea puree; set everything to boil together. If you see that it is too thick, take it off the fire and strain it. Then set out your fish in bright shining platters and pour the broth hot over it; then put your platters in a coll place on clean sand. Some people garnish the dish with peeled almonds and little laurel leaves painted in gold and silver, and serve it up as an entrements.

35. Scald sturgeon and slit it open along its belly; split its head and cut it in two, and all the other chunks that can be are cleaved off. It is cooked in wine and water, with the wine predominating. When it is cooked, set it to cool. It should be eaten with parsley leaves and vinegar over top.

42. Crawfish. They should be carefully washed and cooked in tightly covered pot without water but with wine - or else in vinegar and water, or with verjuice - and salt judiciously. Let boil to the point where it can be skimmed by itself, then drain them and keep them well covered and hot. Eat them with salt and vinegar with parsley leaves on top.

49. Joke rice that is called Counterfiet. Get white flour and, for each bowlful [you will be making of the dish], a fresh egg, salt and sugar. Chop everything up together as fine as salt, then set it to dry in front of the fire. When it I sdry, have good fat bullion just on the point of boiling and put it in, stirring attentively. When dishing it up, fine grated cheese on top.

50. Rice in Grease. Carefully culled and washed, then set to dry before the fire. When it is quite dry, set it to cook in good fat capon bullion or in some other sort of fat stock; in Lent in almond milk. When dishing it up, it is sprinkled well with sugar.

51. Sicilian Vermichelli are made of dough as fine as small worms that are found in cheese. Young country girls make them in summertime for the whole year, drying them in the sun to make them last longer. They should be well culled and washed, then set to dry as was said for Rice, and cooked in good fat bullion with a good lot of saffron; when dishing up, fine grated cheese sprinkled on top.

53. Gravy Pottage. Get grated bread and sit it to boil in good fat bullion with a good lot of saffron. When it is well cooked, get well beaten egg yolks and grated cheese, and pour it in, in a slow, continuous stream, stirring attentively. Bring it to a boil. Then dish it up good and hot; sprinkle spice powder or sugar over top, or some grated cheese.

55. The Brehee. Get onions, peeled, finely chopped, boiled until disintegrating and sautéed in good rendered lard. Do your salted goose meat, or salt pork or any other salted meat. Get well ground peeled almonds, distempered with good bullion or with pea puree, ginger, cinnamon and black pepper. On dishing it up, suger sprinkled generously over top. In a similar way the dish is made with white leeks, without spices.