13 Sep 1995 Judy Gerjuoy WEDDING BANQUET, MILAN, 1488 Marriage of Marquis Gian Giacomo Trivulzio with Beatrice d'Avalos d'Aragona. 1. Rosewater-scented water for the hands Pastries with pine nuts and sugar Other cakes made with almonds and sugar; similar to marzipan 2. Asparagus (to the amazement of the guests, since it was enormous and out of season) 3. Tiny sausages and meatballs 4. Roast grey partridge and sauce 5. Whole calves' heads, gilded and silvered 6. Capons and pigeons, accompanied by sausages, hams and wild boar, plus delicate 'potages' 7. Whole roast sheep, with a sour cherry sauce 8. A great variety of roast birds - turtledoves, partridges, pheasants, quail, figpeckers - accompanied by olives as a condiment 9. Chicken with sugar and rosewater 10. Whole roast suckling pig, with an accompanying 'brouet' 11. Roast peacock, with various accompaniments 12. A mixture of eggs, milk, sage, flour and sugar (salviata?) 13. Quinces cooked with sugar, cinnamon, pine nuts, and artichokes 14. Various preserves, made with sugar and honey 15. Ten different 'torte', and an abundance of candied spice. This is taken from THE ORIGINAL MEDITERRANEAN CUISINE by Barbara Santich, Prospect Books, 1995. ISBN 0907325 59 9, page 37.