14th century

Meat

Morterol (meat stew with different meats)

Douce Ame (chicken with cream and pine nuts)

Sauces

Lumbard Mustard (mustard sauce)

Vegetables and side dishes

Alberginies (stuffed and rolled aubergine slices)

Chyches (fried spiced chickpeas)

For to make Furmenty (wheat porridge)

Llentilles (lentil stew with onion, garlic and herbs)

Pastry and pies

Mushroom pies (little mushroom pies)

Tart in Ymber Day (onion and herb tart)

Desserts

Llesques de formatge (battered and fried cheese slices)

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