Recipes for (or ) also appear in Le Ménagier de Paris (1393) under various headings, including "" or "" (with or without spices), and "" or "" (thickened or not); and in the Petit traicté auquel verrez la maniere de faire cuisine , more widely known from a later edition titled Livre fort excellent de cuisine (1542).

In the Petit traicté, in a collection of menus at the end of the book, compose one of the four stages of the meal. The first stage is the (entrance to the table);