The two last dishes were covered with a German sauce, with gilt sugar-plums, and pomegranate seeds....
At each end, outside the green lawn, was an enormous pie, surmounted with smaller pies, which formed a crown. The crust of the large ones was silvered all round and gilt at the top; each contained a whole roe-deer, a gosling, three capons, six chickens, ten pigeons, one young rabbit
To serve as seasoning or stuffing, a minced loin of veal, two pounds of fat, and twenty-six hard-boiled eggs, covered with saffron and flavoured with cloves.
The Second Course
...There was a roe-deer, a pig, a sturgeon cooked in parsley and vinegar, and covered with powdered ginger; a kid, two goslings, twelve chickens, as many pigeons, six young rabbits, two herons, a leveret, a fat capon stuffed, four chickens covered with yolks of eggs and sprinkled with powder de Duc (spice), a wild boar
The Third Course
..Some wafers (darioles), and stars; a jelly, part white and part red, representing the crests of the main guests
The Fourth Course
..Cream with Duc powder, covered with fennel seeds preserved in sugar; a white cream, cheese in slices, and strawberries; and, lastly, plums stewed in rose-water.
The Fifth Course
Besides these four courses, there was a fifth, entirely composed of the prepared wines then in vogue, and of preserves. These consisted of fruits and various sweet pastries. The pastries represented stags and swans, to the necks of which were suspended the arms of the Count of Anjou ..."
