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Gilles ate beef-, salmon-, and bream-pies; levert-and squab-tarts; roast heron, stork, crane, peacock, bustard, and swan; venison in verjuice; Nantes lampreys; salads of briony, hops, beard of judas, mallow; vehement dishes seasoned with marjoram and mace, coriander and sage, peony and rosemary, basil and hyssop, grain of paradise and ginger; perfumed, acidulous dishes, giving one a violent thirst; heavy pastries; tarts of elder-flower and rape; rice with milk of hazelnuts sprinkled with cinnamon; stuffy dishes necessitating copious drafts of beer and fermented mulberry juice, of dry wine, or wine aged to tannic bitterness, of heady hypocras charged with cinnamon, with almonds, and with musk, of raging liquors clouded with golden particles mad drinks which spurred the guests in this womanless castle to frenzies of lechery and made them, at the end of the meal, writhe in monstrous dreams.
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