Laudator Temporis Acti

Barbara W. Tuchman, A Distant Mirror: The Calamitous 14th Century (New York: Ballantine Books, 1979), pp. 242-243 (wedding of Lionel of Antwerp and Violante Visconti):

The meats and fish, all gilded,* paired suckling pigs with crabs, hares with pike, a whole calf with trout, quails and partridges with more trout, ducks and herons with carp, beef and capons with sturgeon, veal and capons with carp in lemon sauce, beef pies and cheese with eel pies, meat aspic with fish aspic, meat galantines with lamprey, and among the remaining courses, roasted kid, venison, peacocks with cabbage, French beans and pickled ox-tongue, junkets and cheese, cherries and other fruit.

*With a paste of powdered egg yolk, saffron, and flour sometimes mixed with real gold leaf.

Id., p. 310 (state dinner for Emperor Charles IV, hosted by the French King Charles V):

The King had ordered four courses of ten pairs of dishes in each, but thoughtfully eliminated one course of ten to reduce the time the Emperor would have to sit at table. As it was, he would have had to partake of thirty pair of such dishes as roast capons and partridges, civet of hare, meat and fish aspics, lark pasties and rissoles of beef marrow, black puddings and sausages, lampreys and savory rice, entremet of swan, peacock, bitterns, and heron "borne on high," pasties of venison and small birds, fresh and salt-water fish with a gravy of shad "the color of peach blossom," white leeks with plovers, duck with roast chitterlings, stuffed pigs, eels reversed, frizzled beans—finishing off with fruit wafers, pears, comfits, medlars, peeled nuts, and spiced wine.