When I wrote the piece about Thomas Fersen’s song: Pièce Monteé des Grands Jours, I searched the internet in vain for a picture of a real example of the same.
I eventually had to make do with a modern example, a Croque en Bouche which is indeed a Pièce Monteé but not what M. Fersen had in mind.
Yesterday when I got back from France I was greeted with a present for the Sixtieth Aniversaire of an early edition of Urbain Dubois classic French cookbook from 1860’s France, Cuisine de Tous les Pays Thanks again A&E)

The very first illustration was a classic shellfish Pièce Monteé , complete with Lobsters and Scallops.
These were recognised as the very acme of culinary skill in their day.

Voilá;