[Sca-cooks] Spanish menu

[Mark Calderwood]

Hi,
I'm having a little trouble working out what order a menu from renaissance
Spain would follow- would it be follow the "standard" European service from
Redon et al (service, pottage, roast, entremet, dessert, issue/banquette),
or would it be closer to the Italian menus given in Santich or Scully? (Btw
does anyone have the ones from Scully in translation?) Anyone have any
sources or know how this works?

Giles