ANOTHER DISH IS MADE OF THE [1] STRUNKS OF LETTUCE CRUSHED WITH PEPPER, BROTH, THICKENED WINE, [add] WATER AND OIL, AND COOK THIS; BIND WITH EGGS, SPRINKLE WITH PEPPER AND SERVE [2].
[1] Tor.
[2] Very much like a modern soup, purée of lettuce.
[131] VEGETABLE AND BRAIN PUDDING PATINA FRISILIS [1]
TAKE VEGETABLES, CLEAN AND WASH, SHRED [2] AND COOK THEM [3] COOL THEM OFF AND DRAIN THEM. TAKE 4 [calf’s] BRAINS, REMOVE [the skin and] STRINGS AND COOK THEM [4] IN THE MORTAR PUT 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH FINE; THEN ADD THE BRAINS, RUB AGAIN AND MEANWHILE ADD THE VEGETABLES, RUBBING ALL THE WHILE, AND MAKE A FINE PASTE OF IT. THEREUPON BREAK AND ADD 8 EGGS. NOW ADD A GLASSFUL [5] OF BROTH, A GLASSFUL OF WINE, A GLASSFUL OF RAISIN WINE, TASTE THIS PREPARATION. OIL THE BAKING DISH THOROUGHLY [put the mixture in the dish] AND PLACE IT IN THE HOT PLATE, (THAT IS ABOVE THE HOT ASHES) [6] AND WHEN IT IS DONE [unmould it] SPRINKLE WITH PEPPER AND SERVE [7].
[1] List. frictilis; Vat. Ms. fusilis; G.-V. id.; Lan. frisilis.
Patina frisilis remains unexplained. None of the various readings can be satisfactorily rendered. If the vegetables had remained whole the dish might be compared to a chartreuse, those delightful creations by the Carthusian monks who compelled by the strictest rules of vegetarianism evolved a number of fine vegetable dishes. On the other hand, the poached mixture of eggs and brains is akin to our farces and quenelles; but in modern cookery we have nothing just like this patina frisilis.
[2] Wanting in List.
[3] and [4] Wanting in Tor.
[5] Cyathum.