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]