Après 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 & 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 & 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