Entrée de table, entrance, or entrée, appetizer, aperitif
The modern medieval diner expects to find something on the table when they are preparing to eat. The modern medieval cook can easily fulfill this expectation by placing upon the table dishes appropriate for the Entrée de table (entrance), or entrée (appetizer, aperitif). To borrow a page from Le Menagier, there could be a first platter (items upon the table at the beginning of the feast) consisting of veal or fish pies, sausages and toast rounds with a sweet wine (or grape juice). Or, capons (chicken) served with a cumin sauce, cress and sorrel with vinegar, olives and tarts of veal. John Russels “Boke of Nurture” suggests as a first course brawn with mustard, pottages of herbs and wine, and leche lombard.
Some additional suggestions for foods that would be appropriately fitting to serve as appetizers include sweet wines, confections made with spices such as ginger, caraway, anise, fennel or cumin, peaches, melons, cherries, strawberries, grapes, lettuce with oil and vinegar dressings, cabbages, boiled eggs, or honeyed dishes.
Vaccina salpresa alessata, servito con petrosemolo -Cold salted beef lightly spiced