A Spot of English Tea...?

Do you know what Kings eat when they have a Royal Feast? The historian of French cookery, Legrand d'Aussy, describes a great feast given in 1455 by the Count of Anjou, third son of King Louis II of Sicily. This description illustrates the theatrical representation of the banquet:

On the table was placed a centre-piece, which represented a green lawn, surrounded with large peacocks' feathers and green branches, to which were tied violets and other sweet-smelling flowers
In the middle of this lawn a fortress was placed, covered with silver
The fortress was hollow, and formed a sort of cage, in which several live birds were shut up, their tufts and feet being gilt
On its tower, which was gilt, three banners were placed
The first course consisted of a civet or hare, a quarter of stag which had been a night in salt, a stuffed chicken, and a loin of veal
The two last dishes were covered with a German sauce, with gilt sugar-plums, and pomegranate seeds
At each end, outside the green lawn, was an enormous pie, stacked with smaller pies, which formed a crown
The crust of the large pies were silvered all round and gilt at the top
Each pie contained a whole roe-deer, a gosling, three capons, six chickens, ten pigeons, one young rabbit, and, no doubt to serve as seasoning or stuffing, a minced loin of veal, two pounds of fat, and twenty-six hard-boiled eggs, covered with saffron and flavoured with cloves
For the three following courses, there was a roe-deer, a pig, a sturgeon cooked in parsley and vinegar, and covered with powdered ginger
A kid goat, two goslings, twelve chickens, as many pigeons, six young rabbits, two herons, a leveret, a fat capon stuffed, four chickens covered with yolks of eggs and sprinkled with spice, a wild boar, some wafers and stars
A jelly, part white and part red, representing the crests of the honored guests
Cream covered with fennel seeds and preserved in sugar
A white cream, cheese in slices, and strawberries
And, lastly, plums stewed in rose-water
Besides these four courses, there was a fifth, entirely composed of the prepared wines then popular, and of preserves. These consisted of fruits and various sweet pastries