The _dorures_ consisted of jellies of all sorts and colours; swans, peacocks, bitterns, and herons, on gala feasts, were served in full feather on a raised platform in the middle of the table, and hence the name of "raised dishes." As for the side-dishes, properly so called, the long list collected in the "Ménagier" shows us that they were served at table indiscriminately, for stuffed chickens at times followed hashed porpoise in sauce, lark pies succeeded lamb sausages, and pike's-eggs fritters appeared after orange preserve. At a later period the luxury of side-dishes consisted in the quantity and in the variety of the pastry; Rabelais names sixteen different sorts at one repast; Taillevent mentions pastry called _covered pastry, Bourbonnaise pastry, double-faced pastry, pear pastry_, and _apple pastry_; Platina speaks of the _white pastry_ with quince, elder flowers, rice, roses, chestnuts, &c. The fashion of having pastry is, however, of very ancient date, for in the book of the "Proverbs" of the thirteenth century, we find that the pies of Dourlens and the pastry of Chartres were then in great celebrity. [Illustration: Fig. 124.--The Table of a Baron, as laid out in the Thirteenth Century.--Miniature from the "Histoire de St. Graal" (Manuscript from the Imperial Library, Paris).] In a charter of Robert le Bouillon, Bishop of Amiens, in 1311, mention is made of a cake composed of puff flaky paste; these cakes, however, are less ancient than the firm pastry called bean cake, or king's cake, which, from the earliest days of monarchy, appeared on all the tables, not only at the feast of the Epiphany, but also on every festive occasion. Amongst the dry and sweet pastries from the small oven which appeared at the _issue de table_, the first to be noticed were those made of almonds, nuts, &c., and such choice morsels, which were very expensive; then came the cream or cheesecakes, the _petits choux_, made of butter and eggs; the _échaudés_, of which the people were very fond, and St. Louis even allowed the bakers to cook them on Sundays and feast days for the poor; wafers, which are older than the thirteenth century; and lastly the _oublies_, which, under the names of _nieules, esterets_, and _supplications_, gave rise to such an extensive trade that a corporation was established in Paris, called the _oublayeurs, oublayers,_ or _oublieux_, whose statutes directed that none should be admitted to exercise the trade unless he was able to make in one day 500 large _oublies_, 300 _supplications_, and 200 _esterets_. Repasts and Feasts.