At the high table of a Knight of the Round Table, one does not separate starter-main course-dessert: several 'courses' are brought together, each composed of pottages, roasts, and entremets. The meal ends with the 'issue de table', a moment of spices and mulled wine intended to close and warm the stomach, followed by the 'boute-hors' of dragées which dismisses the guests.

An emblematic cold sauce of medieval cuisine in Northern France, thickened with toasted bread and spiced with cinnamon (hence 'cameline'), ginger, and vinegar or verjuice. Sour, spicy, and brown, it accompanies all game roasts at the lords' table.