Apres Moi Le Dessert: A French Eighteenth Century Model Meal

18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:

1st SERVICE - SOUPS AND ENTRÉES
CENTERPIECE: OILLE
6 ENTRÉES
Terrine of partridge with cabbage
Terrine of filet of duck with green sauce Pigeon tart
Chickens in galantine
Filet of beef with cucumbers
A grenade with blood

2 HORS-D'OEUVRES
Quail in the frying pan
Chicken in cinders

2nd SERVICE - ROASTS
CENTERPIECE: A SMALL QUARTER OF VEAL, LARDED AND SERVED IN ITS JUICE

4 ROASTS
1 hen garnished with chickens with eggs
1 hen
4 young rabbits
A plate of young pheasants garnished with young quail

4 HORS-D'OEUVRES
2 salads
2 sauces

3rd SERVICE - ENTREMETS
CENTERPIECE: PARTRIDGE PATÉ OR BOAR'S HEAD

6 MEDIUM DISHES
Omelet à 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

2 HORS D'OEUVRES
Fried animelles
A dish of ramekins