A Very Troikan Menu
A mostly unedited list of banquet foods from Urquhart's/Matteux's translation of Gargantua and Pantagruel. Here's a handy random generator version of it.
- White Hippocras with dry Toasts
- White-Bread
- Brown-Bread
- Carbonadoes, six sorts
- Brawn
- Sweet-breads
- Fricasses nine sorts
- Monastical Browess
- Gravy-soupe
- Hotch-pots
- Soft-bread
- Houshold Bread
- Capirotadoes
- Cold Loins of Veal with Spice
- Zinziberine
- Beatille-Pyes
- Brewess
- Marrow-Bones, Toast and Cabbidge
- Hashes
- Chitterlings garnish'd with Mustard
- Saucidges
- Neats Tongues
- Hung Beef
- Chines and Pease
- Hogs-haslets
- Scoth Collops
- Puddings
- Cervelats
- Bolonia Sawcidges
- Hams
- Brawn-Heads
- Powder'd Venison with Turnips
- Pickled Olives
- Sempiternal Liquor
- Legs of Mutton with Shallots
- Ollas
- Lumber-Pyes with hot Sauce
- Ribs of Pork with Onion Sauce
- Roast Capons basted with their own Dripping
- Caponets
- Caviar and Toast
- Fawns, Deer
- Hares, Leverets
- Partridges & Young Patridges
- Pluvers
- Dwarfe herons
- Teals
- Duckers
- Bittors
- Shovelers
- Curlues
- Wood-hens
- Coots with Leeks
- Fat Kids
- Shoulders of Mutton with Capers
- Sir-Loins of Beef
- Breasts of Veal
- Phesants and Phesant poots
- Peacocks
- Storks
- Woodcocks
- Snipes
- Hortolans
- Turkey-Cocks, Hen-Turkeys and Turkey-poots
- Stock-doves and Wood-culvers
- Pigs with Wine sauce
- Blackbirds, Owsels, and Rayles
- Moor-hens
- Bustards and Bustard poots
- Fig-peckers
- Young Guiny hens
- Flemmings
- Cignets
- A Renforcement of Vinegar intermixt
- Venison Pasties
- Lark Pyes
- Dormise Pyes
- Cabretto Pasties
- Roe-buck Pasties
- Pigeon Pyes
- Kid Pasties
- Capon Pyes
- Bacon Pyes
- Souc'd Hogs feet
- Fry'd Capons
- Parmesan Cheese
- Red and Pale Hipocras
- Gold-peaches
- Artichokes
- Dry and sweet-meats, 78 sorts
- Boyl'd Hens and fat Capons maronated
- Pullets with Eggs
- Chickens
- Rabbets and sucking Rabbits
- Quails and young quails
- Pigeons Squobbs and Squeakers
- Herons and young Herons
- Feldivers
- Olaves
- Thrushes
- Young Sea-Ravens
- Geese, Goslins
- Queests
- Widgeons
- Mavises
- Grouses
- Turtles
- Doe-Connys
- Hedge hogs
- Snytes
- Then large Puffs
- Thistle-Finches
- Whore's-Farts
- Fritters
- Cakes, sixteen sorts
- Crisp Wafers
- Quince Tarts
- Curds and Cream
- Whipp'd Cream
- Preserv'd Myrabolans
- Gellies
- Welch Barrapyclids
- Macaroons
- Tarts, twenty sorts
- Lemon Cream, Rasberry Cream &c.
- Comfits, 100 Colours
- Cream Wafers
- Cream Cheese
- Caviar
- Botargoes
- Fresh Butter
- Pease Soupe
- Spinage
- Fresh Herrings full-roed
- Salats
- Red-herrings
- Pilchards
- Anchovies
- Fry of Tunny
- Colly flowers
- Beans
- Salt Salmon
- Pickled Griggs
- Oysters in the Shell
- Gurnards
- Salmon-Trouts
- Barbels great and small
- Roaches
- Cockrells
- Menews
- Thornbacks
- Sleeves
- Sturgeons
- Sheath fish
- Mackerels
- Maids
- Plaice
- Fry'd Oysters
- Cockles
- Prawnes
- Smelts
- Rock-fish
- Gracious Lords
- Sword fish
- Skate-fish
- Lamprills
- Jegs
- Pickerells
- Golden Carps
- Burbates
- Salmons
- Salmon-perls
- Dolphins
- Barn Trouts
- Miller's-Thumbs
- Preeks
- Bret-fish
- Flounders
- Sea nettles
- Mullets
- Gudgeons
- Dabs and Sandings
- Haddocks
- Carpes
- Pykes
- Botitoes
- Rochets
- Sea-Bears
- Sharplings
- Tunnyes
- Silver Eels
- Chevins
- Cray-fish
- Pallours
- Shrimps
- Congers
- Porposes
- Bases
- Shads
- Murenes, a sort of Lampreys
- Graylings
- Smys
- Turbots
- Trouts not above a foot long
- Salmons
- Meagers
- Sea-Breams
- Halibuts
- Soles
- Dog's-tongue or Kind-fool
- Muskles
- Lobsters
- Great Prawnes
- Dace
- Bleaks
- Tenches
- Ombers
- Fresh Cods
- Dried Melwells
- Darefish
- Fausens and Griggs
- Eel-pouts
- Tortoises
- Serpents i.e. Wood-Eeles
- Dorces
- Moor-game
- Pearches
- Loaches
- Crab-fish
- Snails and Whelks
- Froggs
- Eggs fry'd
- Stock-fish
- Green-fish
- Sea-Batts
- Cod's-Ounds
- Sea-Pikes
- Rice Milk and hasty Pudding
- Butter'd Wheat and Flummery
- Watergruel and Milk-Porradge
- Frumenty and Bonyclaber
- Stew'd Prunes and bak'd Bullies
- Pistachoes or Fistick-Nuts
- Figgs
- Almond-Butter
- Skirret-Root
- White-Pot
- Raisins
- Dates
- Chestnuts and Wallnuts
- Filberds
- Parsenips
- Artichoakes