Boutehors
The Boutehors is a term of the practices of the Table to the Moyen-âge. It indicates the very last element of a Repas, readily been useful in another part. It was preceded by the services of the first plate, the second plate, the desserts, gilding, the dessert and the exit of table.
Composition
The boutehors is useful after having cleared away and having removed the table.It is composed of wine and of spices of room (thus named because one passes in a room separately to taste them), i.e. spices or candied fruits in sugar or honey: Ginger, Coriandre, Fennel or crystallized Anises, pignonat or Nougat of Pinion S, codognat or paste of Quince, hazel nuts or pistachios crystallized. The spices of room are considered to facilitate digestion: dragees and jams are as well drugs as confectioneries. The crystallized spices are often prepared by the Apothicaire S and are given to the patients.
Statute
The boutehors is been useful after the graces - thus it does not make integral part of the meal. Nonessential, he plays the part of extra.
See too
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