"Ambrose Theodosius Macrobius has preserved for us the menu of an official supper offered to some priests in the time of Caesar. Here are the details: at the beginning seafood, oysters, mussels, a thrush on a bed of asparagus, a boiled chicken, chestnuts and mussel, and oyster sauce. These foods were eaten as an appetizer and accompanied by sweet wine. Then followed the first course with other seafood, sea fish, woodcocks, wild boar fillets, bird and thrush pâté. The main course included sow udders, pig's head, fish stew, ducks, hare, roast poultry. Unfortunately we don't know what the dessert was. (Pierre Grimal)"