Apres Moi, Le Dessert

18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:1st SERVICE - SOUPS AND ENTRÉESCENTERPIECE: OILLE6 ENTRÉESTerrine of partridge with cabbageTerrine of filet of duck with green saucePigeon tartChickens in galantineFilet of beef with cucumbersA grenade with blood2 HORS-D'OEUVRESQuail in the frying panChicken in cinders2nd SERVICE - ROASTSCENTERPIECE: A SMALL QUARTER OF VEAL, LARDED AND SERVED IN ITS JUICE4ROASTS1 hen garnished with chickens with eggs1 hen4 young rabbitsA plate of young pheasants garnished with young quail4 HORS-D'OEUVRES2 salads2 sauces3rd SERVICE - ENTREMETSCENTERPIECE: PARTRIDGE PATÉ OR BOAR'S HEAD6 MEDIUM DISHESOmelet à la NoaillesFried cream, garnished with peach beignetsA stew of green trufflesA dish of artichokesA dish of peasA dish of crayfish2 HORS D'OEUVRESFried animellesA dish of ramekins