Below are redactions for recipes that are only sub-ingredients of dishes presented in the menu, such as spice blends and pastry, as well as dishes which were recreated during my research but which I did not serve at the event.
| Pastry for Tartes and Rissoles |
| Du Fait de Cuisine Major Spice Blend |
| Du Fait de Cuisine Minor Spice Blend |
| Le Ménagier Major Spice Blend |
| Le Ménagier Minor Spice Blend |
| Le Ménagier Fine Powdered Spices |
| Le Ménagier Hippocras Powder |
| Rissoles for a Fish Day |
| Riz Engoulé with Bitter Orange |
| Taillis as Served in Lent |
| “Tansy” Eggs |