The late medieval cookbook Du fait de cuisine ("On cookery") was written in 1420 in part to compete with the court of Burgundy[1] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.
[2][3] The book contained banquet, supper, and curative recipes prepared for the duke,[4] including a dish composed of "a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine.
"[5] A translation of the work from Middle French to English was published in 2010.
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