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93:, which was frequently served in another room. Before the boutehors came the serving. It was preceded by the services of the first plate, second plate, the pies, glazing of the desserts, pudding, and clearing of the table.
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148:; It was therefore not an integral part of the meal. It was not compulsory, but rather viewed as an extra.
105:(the name of which — came from the fact that they were savoured in a separate room). These could be spices or
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Boutehors was used after the table had been cleared off and taken away. It was composed of wine and room
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and jams were considered medicine just as much as sweets. Candied spices were often prepared by
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128:Room spices were held to facilitate digestion:
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196:La Médecine médiévale dans le cadre parisien
89:. It refers to the last element of a
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220:, Paris, Odile Jacob, 2002, 278 p. (
255:http://www.oldcook.com/en/index.php
253:"Boutehors" on the internet :
81:(/butor/) was a term pertaining to
144:Boutehors was served after saying
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216:(Fr.) Jean-Louis Flandrin,
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136:and brought to patients.
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231:(Fr.) Bruno Laurioux,
175:Service à la française
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85:practices during the
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270:Gastronomy in Europe
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97:Composition
87:Middle Ages
264:Categories
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211:References
50:; try the
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115:coriander
79:Boutehors
40:. Please
152:See also
119:aniseed
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140:Status
123:nougat
111:ginger
103:spices
33:orphan
31:is an
189:Notes
146:grace
83:table
237:ISBN
222:ISBN
200:ISBN
91:meal
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57:(
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