Gustatio (Appetizers)

Barley soup
Boiled eggs with pine nut sauce
Boiled mussels
Brussels Sprouts with Walnuts
Creamed wheat
Leeks with Celery
Lentil and barley soup
One thousand Larks tongues
Pea soup
Seasoned mussels
Sweet Roman Toast
Sweet Stuffed Sardines with Eggs

Primae Mensae (First Course)

Aniseed Chicken
Baian Stew
Baked plaice
Beef casserole
Boiled chicken
Boiled goose with cold sauce
Boiled Partridge
Boiled veal
Chicken with liquid filling
Fish cooked in its own juice
Fish Fillets with Leeks and Coriander
Fish in herb sauce
Fish in vine leaves
Fish with turnips in saffron sauce
Fried liver
Fried veal
Ham in a red wine sauce

Accompaniments to the Primae Mensae

Alexandrine squash
Artichokes cooked in herbs
Beans in the Pod in Coriander Sauce
Beets with chicken
Beets with Leeks in Wine
Braised cucumbers
Bread Salad
Browned Chicken Frontinian
Butter beans in herb sauce

Secundae Mensae (Second Course)

Hare in a sweet sauce
Julian pottage
Lamb stew
Lucanian Sausage
Mushrooms in honey
Mussels with lentils
Oysters
Patina of Soles in Herb sauce
Pork in a piquant sauce
Prawn rissoles
Red Mullet in Fennel and Mint Sauce
Roast Duck in Spiced Gravy
Roast Duck with Damson Sauce
Roast Pork in Celery Seed Sauce
Soufflé of small fishes
Spicy lentils
Steaks
Steamed lamb
Stuffed hare
Stuffed Roast Hare with White Sauce
Sucking pig

Accompaniments to the Secundae Mensae

Cauliflower in Celery Mint Sauce
Carrots Sautéed in Peppered Wine Sauce
Celery with raisin sauce
Cooked Cucumbers with Fennel
Fried carrots
Goat's cheese with rice in vine leaves
Green Beans in Coriander Sauce
Honey omelette
Lentil stew
Mussels in sweet wine sauce
Patina of fillets of hake
Patina of fresh anchovies
Peas Vinairgrette
Pickled Beets
Puree of lettuce leaves with onions
Spiced fritters

Bellaria (Desserts)

Curds with honey
Custard
Date and nut desert
Dates Alexandrine
Honeyed quinces
Patina of elderberries
Pancakes with milk
Pear patina
Pears with Cinnamon and Wine
Truffles
Honey Cakes