THE FLAMINGO.
A profound study of the art of good cheer caused the Romans to discover that the thick tongue of the phenicopter, or flamingo, presents towards its root a rather considerable adipose appendage. They tasted this lump of fat, and Rome was enriched with another dish.
It has been asserted that the glory of inventing this refinement in gluttony is due to Apicius. Italy possessed three gastrophiles of this name: the first flourished a short time before the dictatorship of Julius Cæsar; the second, Marcus Gabius, held a school of sensuality at Rome, under the reigns of Augustus and Tiberius; the third, Cælius, was contemporary with Trajan, and poisoned himself for fear of dying of hunger.
We possess, under the name of this last, a Latin work in ten books, from which we have borrowed largely, as the reader may have already remarked. It would be difficult to decide to which of the three Apicii it belongs. The author speaks of the flamingo, but does not mention its tongue: the treatise, then, is not the work of M. Gabius, who would doubtless have indicated the preparation of a dish of which Pliny assures us he was so fond.[XX_64] As to Cælius, if he were the compiler of this
APICIUS
EPICURUS
curious volume, as it is thought, how comes it he has forgotten a dish so justly celebrated, in this magiric catalogue, in which no detail, however minute, seems to escape him? It would appear that this contested paternity rightfully belongs to the first Apicius, unless some of the learned contest it on the ground that the style of the work nowise agrees with the latinity of his century.[XX_65]
May one of the learned societies of Europe some day take up this arduous question, and restore the ancient masterpiece to its admirable author. In the meantime the writer of the present work will continue to venerate the memory of Cælius Apicius, and offer him crowns of smallage, roses, and parsley, for his name embellishes the frontispiece of those pages which reveal to us the secrets of Roman cookery; and we repeat, with Sosie:—
“Le véritable Amphitryon
Est l’Amphitryon où l’on dine.”[XX_66]
Honour is due also to the other Apicius for his ingenious sauce of flamingo tongues. True, we have never tasted it, for this expensive fancy can only be satisfied in the marshes of the Nile.[XX_67] It is still little known in Europe, but the most fastidious of the Romans regaled themselves with it.[XX_68] Three Emperors, Caligula, Vitellius, and Heliogabalus—immortal triumvirate of incomparable polyphagists!—carried to indigestion their gastronomic delirium, their love for this famous ragoût.[XX_69] These great authorities are conclusive.
The traveller, Dampier, wished to try the flesh of the flamingo, and he thought it very good, though lean, and very black.[XX_70]
“The flesh of the phenicopterus is a dish more sought after in Egypt than in Europe; however, Catesby compares it for its delicacy to the partridge; Dampier says it has a fine flavour, although lean; Dutertre finds it excellent notwithstanding its marshy taste; the tongue is the most delicious part.”—Vieillot.