 The choice of ingredients may have been limited, but that did not mean that meals were smaller.Neither were there any restrictions against (moderate) drinking or eating sweets.Banquets held on fish days could be splendid, and were popular occasions for serving illusion food that imitated meat, cheese and eggs in various ingenious ways; fish could be moulded to look like venison and fake eggs could be made by stuffing empty egg shells with fish roe and almond milk and cooking them in coals.