Sausages, offal, and raw "watery" fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting the meal, as those foods appear only in the "entree de table". Certain other dishes were served in the entree stage and also in later stages of the meal, such as venison cooked in various ways ("entree", "potaiges" and "rost" services) and savory pies and sauced meats ("entree" and "rost" services). The distribution of dishes is very similar to that of the menus in the "Ménagier de Paris", written 150 years before the "Petit traicté".