This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Rabelais, a French humorous satirist of the sixteenth century, describes the doings of Gargantua, who ate cattle as common people eat chickens and was in all a wonderful glutton; hence the allusions occasionally to Gargantuan feasts, meaning something extraordinarily large, and Gargantuan Feeders, meaning great eaters. "The following is a list of the hors d'aeuvres served at a Gargantuan repast: Caviare; bontargues (sausages made out of caviare); beurre frays (fresh butter); purees de poys (puree of peas); espinars (spi nach); arans blans boufflz, arans sors (fresh and pickled herrings); sardines, anchois, tonnine (tunny); caules emb' olif (cabbage preserved in oil); sau/gre-nees de ,fet es (Macedoine of beans); sallades cent diversiles (a hundred different salads), of which are mentioned cress, hops, samphire, mushrooms, asparagus, and honey-suckle salad; pickled salmon; salted eels; huytres en escalles (oysters in their shells.) This is from a French sixteenth-century menu. It seems to me that caterers in quest of novelties for the construction of their menus might do worse than consult Master Rabelais."'